Chicken Breast Stuffed with Fresh Spinach, Feta & Roasted Peppers

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“Don’t forget to eat your Spinach!” I would cringe every time my mom or dad said that to me as a child. They would say look how strong in makes Popeye. I would say, no thank you! Over the years, my tastes have changed and I have grown to like this healthy super food. It is loaded with vitamins and minerals. It also contains a very high amount of protein — which means we can eat a lot of it. Spinach really is vegetable with a ton of health benefits. It is also one of the best sources of potassium (even better than bananas) and very good for your digestive system.

Here in the Garden State, we started harvesting our spring spinach here at Russo’s last week. We only grow spinach in the spring and fall on our farm because it can’t take the hot summer heat in New Jersey. I love when our fruits and vegetables come into season. Fresh is definitely best! It’s also very cost-effective too! Be sure to check out your local farmers’ market for all the healthy seasonal produce that is starting to come into season. Let me know how you make out!

Chicken Breast Stuffed with Spinach, Feta and Roasted Red Peppers
(serves 4)

4 Chicken Breasts
1 lb. Jersey Fresh Spinach
1 12 oz. jar of roasted red peppers
3 cloves of crushed garlic
1 cup crumbled feta cheese
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon garlic powder
3 TBS. olive oil

• Preheat oven 375 degrees.

• Clean and butterfly chicken breasts. Set aside.

• Soak spinach in bowl of cold water for a few minutes so any sand settles to the bottom of the bowl. Remove and give one final rinse. Coarsely chop spinach.

Drain red peppers. Coarsely chop and set aside.

On medium heat, heat pan on stove top. Coat the bottom of pan with olive oil. Add crushed garlic and spinach. Season with 1 teaspoon of salt and fresh cracked pepper. Saute for a few minutes until slightly wilted. Add chopped red pepper and cook for 2 minutes more. Remove from heat and set aside.

Spray baking sheet with non-stick cooking spray. Place chicken breasts on tray. Top each piece of butterflied chicken with spinach mixture. Top each breast with ¼ feta cheese.

Close each breast by using a skewer to keep it together. Season top with salt, pepper and garlic powder.

Bake for 30 minutes at 375°.