Spicy Chicken Stuffed with Spinach and Feta Recipe
1 tablespoon plus 2 teaspoons Sonoma Farm Lemon Infused Extra Virgin Olive OIl
1 jar of Sonoma Farm Spinach Artichoke Dip
2 (10-ounce) boneless, skinless chicken breasts
1/3 cup crumbled feta cheese
Heat the oven to 350°F. Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
Stir feta into spinach artichoke mixture. Lay chicken breasts perpendicular on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil. Once oil is shimmering, place chicken breasts in the pan and sauté undisturbed until golden brown, about 6 minutes. Turn breasts over and transfer the pan to the preheated oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.