This recipe won absolute raves from my very picky family, I mean they were cheering!Ina, a reader from Canada sent it to me and I asked her permission to post it. The flavor combinations are incredible and just the aroma makes your mouth water. It makes a showy meal and I plan on serving it at my next party. I still have 2 more of Ina's recipes to try and my family can't wait!
I did change the original recipe quite a bit due to making it SCD legal, what I had on hand and my family's tastes. For that reason I am posting the original and my SCD version.
Ina's Original
Chicken Breasts Stuffed with Feta, Spinach, and Sundried Tomato
Chicken Breasts Stuffed with Feta, Spinach, and Sundried Tomato
4 skinless, boneless chicken breast halves (pounded thin)
1 cup of marinade (I used vidala onion marinade and added 4 T. soy sauce and the juice of 1/2 of a lemon).
1 handful Gluten Free Breadcrumbs
3/4 c. Parmesan cheese
1/2 tsp. ground fennel
ground pepper
1/2 tsp basil
1 c. crumbled Feta cheese
1/4 c. yogurt
2 T. mayonnaise
1 tsp. ground fennel
1 tsp. basil
1 T. olive oil
4-5 minced garlic cloves
4 c. fresh spinach, chopped
1 bunch diced green onions
3 large diced mushrooms
9 large sundried tomatoes (pat off oil with a paper towel and chop fine)
Mix up your marinade, pour into a freezer bag, placing the chicken breasts in the bag. Seal and marinate in the refrigerator for 1 hour.
Meanwhile mix the bread crumbs, Parmesan cheese, and seasonings on a large plate and set aside.
In a bowl mix the yogurt, mayonnaise, dried tomatoes and seasonings until combined, set aside.
Heat oil on low to medium heat in a large skillet, adding the green onion, garlic and spinach. Toss to combine and stir fry until spinach is wilted. Move the spinach mixture to the outer edge of the pan and saute the mushrooms about 3 minutes. Season with salt and pepper. Remove from heat allowing to cool. When cool and to the yogurt mixture mixing to combine.
Place chicken breasts on a baking pan and place 4 T. of the mixture in the center of each breast. Roll up securing with a toothpick, sprinkle on the breadcrumb mixture, coating entire breast. Bake at 350 degrees for about 60 minutes, or until chicken is cooked through and an inner temperature of about 175-180 degrees.
1 cup of marinade (I used vidala onion marinade and added 4 T. soy sauce and the juice of 1/2 of a lemon).
1 handful Gluten Free Breadcrumbs
3/4 c. Parmesan cheese
1/2 tsp. ground fennel
ground pepper
1/2 tsp basil
1 c. crumbled Feta cheese
1/4 c. yogurt
2 T. mayonnaise
1 tsp. ground fennel
1 tsp. basil
1 T. olive oil
4-5 minced garlic cloves
4 c. fresh spinach, chopped
1 bunch diced green onions
3 large diced mushrooms
9 large sundried tomatoes (pat off oil with a paper towel and chop fine)
Mix up your marinade, pour into a freezer bag, placing the chicken breasts in the bag. Seal and marinate in the refrigerator for 1 hour.
Meanwhile mix the bread crumbs, Parmesan cheese, and seasonings on a large plate and set aside.
In a bowl mix the yogurt, mayonnaise, dried tomatoes and seasonings until combined, set aside.
Heat oil on low to medium heat in a large skillet, adding the green onion, garlic and spinach. Toss to combine and stir fry until spinach is wilted. Move the spinach mixture to the outer edge of the pan and saute the mushrooms about 3 minutes. Season with salt and pepper. Remove from heat allowing to cool. When cool and to the yogurt mixture mixing to combine.
Place chicken breasts on a baking pan and place 4 T. of the mixture in the center of each breast. Roll up securing with a toothpick, sprinkle on the breadcrumb mixture, coating entire breast. Bake at 350 degrees for about 60 minutes, or until chicken is cooked through and an inner temperature of about 175-180 degrees.
Ina's Succulent Stuffed Chicken Breasts
Modified SCD Version
Modified SCD Version
4-6 skinless, boneless chicken breast halves pounded thin
Breading Mixture:
1/2 c. almond flour
1/2 c. Parmesan cheese
pepper
1 tsp. Italian Seasoning
Cheese Mixture:
1 c. diced Havarti Cheese
1/4 c. SCD Yogurt
2 T. mayonnaise
1 tsp. Italian Seasoning
9 large sundried tomatoes (I used the kind not packed in oil and soaked them in hot water for 10 minutes then diced them).
Filling Mixture:
1 T. olive oil
5 garlic cloves, minced
3 c. spinach leaves, chopped
1 bunch green onions, minced
1. Combine the breading mixture ingredients and set aside.
2. In a bowl mix ingredients for the cheese mixture, set aside.
3. Heat the oil on low in a large skillet and add the green onion garlic and spinach, stir fry until spinach wilts. Season with salt and pepper. Remove from heat and cool. Then mix into cheese mixture.
4. Place the chicken breasts on a baking pan, divide mixture evenly between them. Fold together and secure with a toothpick. Sprinkle breadcrumb mixture over the chicken breasts till coated.
5. Bake at 350 degrees for 1 hour or until chicken is cooked through and inner temperature measures 175-180 degrees.
Breading Mixture:
1/2 c. almond flour
1/2 c. Parmesan cheese
pepper
1 tsp. Italian Seasoning
Cheese Mixture:
1 c. diced Havarti Cheese
1/4 c. SCD Yogurt
2 T. mayonnaise
1 tsp. Italian Seasoning
9 large sundried tomatoes (I used the kind not packed in oil and soaked them in hot water for 10 minutes then diced them).
Filling Mixture:
1 T. olive oil
5 garlic cloves, minced
3 c. spinach leaves, chopped
1 bunch green onions, minced
1. Combine the breading mixture ingredients and set aside.
2. In a bowl mix ingredients for the cheese mixture, set aside.
3. Heat the oil on low in a large skillet and add the green onion garlic and spinach, stir fry until spinach wilts. Season with salt and pepper. Remove from heat and cool. Then mix into cheese mixture.
4. Place the chicken breasts on a baking pan, divide mixture evenly between them. Fold together and secure with a toothpick. Sprinkle breadcrumb mixture over the chicken breasts till coated.
5. Bake at 350 degrees for 1 hour or until chicken is cooked through and inner temperature measures 175-180 degrees.
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