Chicken breasts stuffed with spinach and feta, with roasted tomatoes and bulgur
Chicken breasts filled with spinach, feta and garlic, baked in the oven with cherry tomatoes, courgette and red onion. Served with bulgur tossed with baby spinach. Many recipes wrap the breasts in bacon or cured ham and bake them in a cream sauce.
- 40 minTime
- 17 minHands-on
- 4Portions
- ≈ 40 krper portion
- 430kcal per portion
Ingredients for 4 portions
- 130 gBaby spinach, 2 bags
- 80 gFeta
- 1 cloveGarlic
- 500 gChicken breast, 4 breasts
- to tasteSalt
- to tasteBlack pepper
- 400 gCherry tomato
- 1Courgette
- 1Red onion
- 1 tbspOlive oil
- 1 tspThyme, dried
On the side
- 2 ½ dlBulgur wheat
Method
- Heat the oven to 200 °C. Roughly chop half the spinach and mix it with the crumbled feta and crushed garlic.
- Cut a deep pocket lengthways into each chicken breast without cutting all the way through. Fill the pockets with the spinach mixture and close with a cocktail stick. Season the breasts with salt and pepper.
- Put the breasts in an ovenproof dish. Halve the courgette lengthways and cut it into chunks, cut the red onion into wedges and arrange them around the chicken with the tomatoes. Drizzle with the oil and sprinkle with the thyme and a little salt.
- Bake in the middle of the oven for 25 minutes, until the chicken is cooked through (70 °C inside) and the tomatoes have burst.
- Cook the bulgur according to the packet instructions. Stir the rest of the spinach into the hot bulgur.
- Remove the cocktail sticks and serve the chicken with the roasted vegetables, the juices from the dish and the spinach bulgur.
The cost is estimated from Swedish grocery prices.
