I am in love with spinach and feta! This easy chicken dish appeals to the eye with its contrasting colors and textures and is tender and so flavorful. White wine helps keep the chicken moist without compromising the crispy cracker crust.
Crispy Stuffed Chicken
Print Recipe
Chicken breast is wrapped around a creamy spinach and feta stuffing, then coated with crispy cracker crust, fried in a little bit of oil, and baked with a splash of white wine.
Servings
Prep Time
4hungry friends
30minutes
Cook Time
30minutes
Servings
Prep Time
4hungry friends
30minutes
Cook Time
30minutes
Crispy Stuffed Chicken
Print Recipe
Chicken breast is wrapped around a creamy spinach and feta stuffing, then coated with crispy cracker crust, fried in a little bit of oil, and baked with a splash of white wine.
Place 12-inch camp Dutch oven over a pile of hot charcoals. Add oil and shallots. Sauté until shallots start to turn clear. Add garlic and stir for a minute. Add fresh spinach and stir for a few more minutes until spinach has wilted. Place cooked spinach in a bowl and stir in feta cheese.
Prepare crispy coating. Put out three bowls. Place Triscuits in a large plastic bag and pulverize with a meat hammer until crumbs are evenly sized. Pour into a bowl. Place two eggs and water in a bowl and whisk together until creamy yellow. Pour corn starch in the third bowl.
Place chicken breast in between two pieces of plastic wrap. Pound until breast is almost twice its original size and is less than an inch thick. Repeat for second chicken breast. Cut each breast in half so that it is about 6 inches long and 4 inches wide. Season both sides with salt and pepper
Layer spinach and feta across the top of each chicken breast.
Roll up and secure with a toothpick. Roll it in the cornstarch, dip in egg, and coat with cracker crumbs.
Add more oil to the 12-inch camp Dutch oven to cover the bottom of the oven with a thin layer of oil. Place oven over a pile of hot charcoal and let oil heat until it is shimmering. Add chicken, making sure they are not touching each other. Turn when crust is golden, about 2-3 minutes. When all sides are golden brown, remove from charcoal and add white wine.
Put the lid on the Dutch oven and bake at 350 degrees Fahrenheit by making a circle of 9 hot charcoals underneath the oven and 16 hot charcoals around the lid. Bake for 30 minutes or until internal temperature of the chicken is 165.
I am in love with spinach and feta! This easy chicken dish appeals to the eye with its contrasting colors and textures and is tender and so flavorful. White wine helps keep the chicken moist without compromising the crispy cracker crust.
