Updated Recipe: Spinach and Feta Wine Sauce Stuffed Chicken

Because I cannot resist feta, here goes another quick and easy recipe. The measurements below are loose. It is very similar to the Spinach and Feta Stuffed Chicken, but I have doubled the stuffing for the sauce, added some things, and dropped the bacon and broth. Serves 6.

Ingredients:

6 boneless chicken breasts
4 tbs butter (or more if you like butter!), can substitute with olive oil
1 bag of fresh, frozen spinach, chopped
1 8 oz package of block or crumbled feta
2 oz cream cheese
1/3 cup mayo
2 tbs Italian bread crumbs
1 cup white wine
1/2 tsp crushed red pepper flakes
2-4 cloves of garlic, crushed
1 8 oz package sliced mushrooms
1 small tomato, finely diced
1 box favorite pasta (bow ties for me!)

In a bowl, mix the spinach, feta, cream cheese, mayo and Italian breadcrumbs. Butterfly the chicken and stuff with with mixture. Heat up a large lidded skillet and use 2-3 tbs butter on medium high heat. Brown the chicken on both sides before adding the cup of wine and the rest of the mixture. Loosen up the burned bits from the pan into the wine. Add in the red pepper and garlic and cover the skillet, reduce to medium heat and continuing to stir occasionally to prevent too much sticking of the cheese to the pan. In another skillet, saute the mushrooms in butter. Boil whatever pasta you will be serving. When the chicken is fully cooked, which should take about 15-20 min (I just do a temp check as it cooks), remove from the skillet. Add the mushrooms and diced tomato and allow the sauce to simmer and continue to reduce. Add more wine if it is too thick. Keep stirring and tasting until you just can’t stand it anymore. Drain the cooked pasta, pour on the sauce, and serve with the chicken on top!