Feta & spinach stuffed chicken with cherry tomatoes, artichoke hearts and garbanzo beans
A simple stuffed chicken with a mediterranean flair.
Yields: 6 servings
4 chicken breasts, sliced down the center
½ c. crumbled feta
8 oz. frozen spinach; defrosted
1 can garbanzo beans
½ c. cherry tomatoes
2 tbsp dried oregano
1 whole garlic bulb; divided
½ c. artichoke hearts; quartered
¼ c. olive oil
Preheat oven to 450 degrees.
Combine defrosted spinach with feta.
Carefully slice down the middle of each chicken breasts not leaving a small portion of the chicken attached.
Stuff about ¼ c. of the spinach feta mixture into the chicken.
Fold over and place in a large 8x11 casserole dish drizzled with olive oil.
Continue with remaining chicken breasts.
Add garbanzos, tomatoes, and artichoke hearts, garlic and oregano to the casserole dish.
Evenly drizzle the olive oil on chicken and beans/tomatoes mixture.
Season generously with s+p.
Roast for 20 mins or until cooked through.