Congratulations to Stephanie Evanovich, whose novel Big Girl Panties has been selected as Sutter Home Wine’s February Book Club Pick! In the novel, thirty-two-year-old Holly is looking to get her life back after being unexpectedly widowed. It’s a rollicking and poignant romantic comedy about a young woman who decides to get in shape…and winds up getting her groove back. Stephanie joins us today to give us the recipe for Spinach and Feta-Stuffed Chicken, a delicious dinner that you can feel good about eating (and pair with Riesling without a drop of caloric guilt!).
In my debut novel, Big Girl Panties, our heroine Holly learns that “diet” doesn’t necessarily have to be viewed as a four-letter word. It’s all about moderation and variation. I love this recipe because it encompasses both my undying devotion to cheese and the Popeye-like benefits of spinach.
Spinach and Feta-Stuffed Chicken
3/4 cup crumbled feta cheese
1/2 cup thawed frozen chopped spinach, squeezed dry
3 tablespoons cream cheese
1/4 cup chopped scallions
2 garlic cloves, minced
Salt and pepper to taste
3 tablespoons extra virgin olive oil
Four 6-ounce boneless, skinless chicken breasts
Preheat the oven to 450 degrees F.
In a bowl, combine the feta, spinach, cream cheese, scallions, and garlic. Cut a lengthwise pocket into the side of each chicken breast. Season the pockets with salt and pepper and stuff with the feta-spinach mixture. In an ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden , about 4 minutes per side.
Transfer the pan to the oven and bake 5 to 7 minutes, or until the chicken is cooked through.
