Spinach & Feta Stuffed Chicken Breasts: Freezer Skillet Meal

Spinach & Feta Stuffed Chicken Breasts make a great one skillet dinner, just add a side of pasta, potatoes, or rice for a wonderful meal that looks fancy without the work of a fancy dish. Since my kids love chicken and cheese I can sneak in the spinach and they pretty much eat most of it-mom for the win! Another thing I like to do with this recipe is to individually bag chicken breasts once prepped so I can make as many or as few as I need for your nice dinner. This is best done in a heavy pan like a cast-iron skillet that can be placed on top of the stove as well as in the oven so it is truly a one-pan meal. Enjoy this skillet meal now!

Ingredients:

4 chicken breasts

½ cup feta

2 cups spinach leaves

2 cloves garlic crushed

sea salt and pepper to taste

olive oil to brush

gallon freezer bag

sandwich-sized bags

Directions:

To prep:

• Use a sharpie to write contents, cooking directions, and date on freezer bag.
• Slice chicken breast in half, ¾ of the way through.
• Stir garlic and feta together, stuff into the center of the chicken, dividing evenly between chicken breasts.
• Divide spinach among chicken breasts and press into the center of each.
• Brush the outside of chicken breasts with olive oil, sprinkle with sea salt and crushed black pepper to taste.
• To make this dish easy to cook as many or as few as you need, bag each one in an individual sandwich bag, seal and place in a large freezer bag. This makes it easy to grab out just one for lunch as well as 4 or 5 for a dinner.

To Cook:

• Remove as many as you need from the freezer, thaw completely.
• Preheat oven to 400°
• Place breasts in a large oven-safe skillet like a cast iron or you can also put them on a baking sheet with a lip after done with the skillet.
• Bake for 25 minutes or until cooked through and golden brown on top.
• Serve with rice, potatoes, or pasta and your favorite veggie, and dinner is served!

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