Mother Clucking Feta Florentine Stuffed Chicken

By now, you all know that I have a chicken obsession so it should come as no surprise that I created a new chicken recipe yesterday.  I combined my love of chicken with my husband’s love of spinach and came up with Mother Clucking Feta Florentine Stuffed Chicken.  All kidding aside, I think I can say that this is easily my husband’s favorite thing I have ever made.  Ever.  EVER!  I cannot even count how many times he told me, “This is so good!” while we were eating dinner. (I served mine with a side of rice and fresh homemade cornbread.)

In our house, we normally only eat two meals on Sundays.  It is not a conscious decision we made.  It is just something that happened all on its own and we have gotten used to it.  For that reason, or Sunday dinner is a bit bigger than most dinners we would consume and we eat it mid-afternoon instead of in the evening.  Because of this, Mother Clucking Feta Florentine Stuffed Chicken works really well for us.  It makes a meal that is filling enough to last through the evening.

I do not often post recipes that require another recipe as an ingredient.  Mother Clucking Feta Florentine Stuffed Chicken is one of the few that does.  If you do not feel like making your own Creamed Spinach to use in this recipe, you can always use the frozen brick variety available at most grocery stores instead.  If you have the time, though, I recommend making it from scratch.  You will not be sorry if you do!

Mother Clucking Feta Florentine Stuffed Chicken was not something that I planned out in advance.  It was getting on to mid-afternoon when I walked into my kitchen and, aside from knowing that I wanted to do something with the chicken I picked up at the grocery store the other day, I did not know what I wanted to make.  I looked in the refrigerator and saw what I had on hand and came up with it then. 

While it might be a little messy to make, it is pretty easy and fun to do so.  –Any meal you can prepare that involves the use of a kitchen mallet is fun!  While I am not a big fan of eating plain feta cheese, I am convinced that some sort of magic occurs when you combine it with spinach.  The resulting combination is a new form of crack and I just cannot seem to get enough of it.

Mother Clucking Feta Florentine Stuffed Chicken

Serves 4

Ingredients

• 4 chicken breasts –boneless, skinless
• 1 recipe CreamedSpinach or 3 - 4 serving package of frozen creamed spinach, cooked
• 2 – 4 ounces crumbled feta cheese
• Salt to taste
• Garlic powder to taste

Directions

1. Preheat oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap and pound with the smooth side of a kitchen mallet until chicken is ¼ – inch thick.
3. Remove top layer of plastic wrap and flip chicken breast so smoothest side is down.
4. Sprinkle with salt and garlic powder to taste.
5. Spread one quarter of creamed spinach onto chicken. (No need to spread it completely to the sides.  It will squish to the sides all on its own when you roll it up.)
6. Sprinkle one quarter of crumbled feta over chicken.
7. Carefully roll chicken lengthwise, starting at widest end and ending at smallest end.
8. Transfer to 9 x 13 – inch baking pan, seam side up.
9. Bake at 375°F for 35 minutes or until chicken is cooked through.
10. Serve hot.

Have you ever walked into the kitchen without a recipe in mind beforehand?  Comment below and let me know!