Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup crumbled feta cheese
- 2 cups fresh spinach leaves, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Meat mallet
- Plastic wrap
- Kitchen twine
- Cast iron skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Lay each chicken breast flat on a cutting board and cover with plastic wrap. Use a meat mallet to pound the chicken until it is an even thickness.
3. In a mixing bowl, combine the feta cheese, spinach, parsley, dill, mint, garlic, olive oil, salt, and pepper.
4. Spoon the feta and spinach mixture onto each chicken breast, spreading it evenly. Roll up the chicken breasts and tie with kitchen twine to secure.
5. Heat a cast iron skillet over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side until browned.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through.
7. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 3g
Protein: 41g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or blue cheese.
- Spinach can be substituted with kale or Swiss chard.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sun-dried tomatoes or roasted red peppers to the stuffing mixture.
- Use prosciutto or bacon to wrap the stuffed chicken breasts before cooking.
- Substitute chicken thighs for chicken breasts.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest before slicing to allow the juices to redistribute.
- Use toothpicks to secure the chicken breasts if kitchen twine is not available.
Storage instructions:
Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the stuffed chicken on a bed of sautéed vegetables or with a side salad.
Garnishes:
Garnish with fresh herbs or lemon wedges.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, quinoa, or mashed potatoes.
Troubleshooting advice:
If the chicken breasts are too thick, they may not cook through in the oven. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food safety advice:
Always wash your hands and utensils before handling raw chicken. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Tabaka is a Georgian dish made with a spatchcocked chicken that is flattened and fried in a cast iron skillet.
Flavor profiles:
The feta and spinach stuffing adds a salty and savory flavor to the chicken, while the fresh herbs add a bright and herbaceous note.
Serving suggestions:
Serve the stuffed chicken with a side of roasted vegetables or a simple salad for a complete meal.
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Region: Georgian