Greek Spinach Feta Chicken Pockets Recipes

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they are looking small.
• Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
• Evenly distribute the spinach over half of the puff pastry sheet (width wise), again leaving about a 1/2 inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that 1/2 inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, still leaving a 1/2 inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges tightly.
• Place on a cookie sheet (greased, or lined with parchment paper or silpat). If you want your the top to be browned and shiny, brush some beaten egg over the top of the puff pastry.
• Bake at 400 for 15-20 minutes or until top is nice and golden brown.
• Cut into slices and stuff your face.

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold sheet of puff pastry onto a lightly floured surface.
• Spread softened cream cheese evenly over pastry sheet leaving about ½ inch space along the edges.
• Evenly distribute the drained and thawed frozen spinach over ½ of the puff pastry sheet (width wise), again leaving about a ½ inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that ½ inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a ½ inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges nicely and tight.
• Place on a greased cookie sheet and bake at 400 degrees F for 15-20 minute or until top is nice and golden brown. (NOTE: You could lightly brush some beaten egg over the top of the dough prior to baking for a nicer and crisper golden top)
• Cut into slices and enjoy!

GREEK SPINACH-STUFFED CHICKEN

Steps:

• Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
• Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
• Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.