Chicken Stuffed with Sun-Dried Tomatoes, Spinach & Feta

I received a product sample of Knorr Homestyle Stock in the mail recently and I was invited to test the stock and submit a recipe for a contest. Eight bloggers will be chosen and will win a trip to BlogHer 2011 to compete in a finalist cook-off at the conference.

The new product, Knorr Homestyle Stock, is a chicken stock in a concentrated form. It can be diluted in water, wine or juices and used a variety of ways. The little 4.66 oz box that I was sent contains 4 small containers that you see in the picture. Each of those tubs makes 3 1/2 cups of broth.



As soon as I received the samples I started digging through my own archives and found one of my favorite recipes. It was delicious.



Chicken Stuffed with Sun-Dried Tomatoes, Spinach & Feta

• ¼ cup packed sun-dried tomatoes, soften in warm water for about 30 seconds, drain
• 2 garlic cloves, minced
• 10 oz box frozen chopped spinach, thawed and water squeezed out
• ½ cup feta
• 4 Tbsp Olive Oil
• 6 boneless, skinless chicken breasts
• ¼ tsp salt
• ¼ tsp pepper
• 1 container Knorr Homestyle concentrated Stock
• 1 ½ cups water
• 1 Tbsp flour
• 2 Tbsp water

Prep time: 15 minutes
Cook time: 1 hour
Serves 6

In a food processor, combine the tomatoes, garlic, and spinach. Transfer to a small bowl and mix in the feta.

Place chicken breast in a large plastic bag and flatten with a meat pounder or rolling pin to about ½ inch thickness.

Spread about ¼ cup of spinach mixture on each chicken breast. Fold up and hold together with a tooth pick or bamboo skewer.

In a large skillet, heat 2 Tbsp olive oil over medium heat. Add chicken breast and brown about 3-4 minutes on each side. This will need to be done in batches. Add additional olive oil as needed. Place browned chicken in a baking dish prepared with non-stick cooking spray. Cover with foil and bake at 350 degrees for 40-45 minutes or until chicken is cooked through.

Mix the flour and water together in a small bowl. Set aside.

On low heat in the same large skillet, add the concentrated stock and water. Stir and scrape all of the bits from the bottom of the pan to mix up all of the flavor. Slowly add the flour mixture, stirring the entire time. Continue stirring while bringing to a boil. Reduce heat and simmer for about 8 minutes, stirring occasionally.

Before serving, remove toothpicks from chicken. Serve the gravy on top of the stuffed chicken.

I must confess, our bellies were full when I realized that I totally forgot to take a picture of our finished dish. The above picture is from my archives.


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This post is linked to Tasty Tuesday @ Balancing Beauty & Bedlam.