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Arabesque Stuffed Chicken with Potatoes

Arabesque Stuffed Chicken with Potatoes

Janice Slocs
Arabesque Stuffed Chicken with Potatoes features juicy chicken breasts filled with a savory mixture of spinach, feta, and spices, roasted to perfection with golden potatoes. This Mediterranean-inspired dish is perfect for a special dinner or weekend feast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Lunch
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 large chicken breasts
  • 2 cups baby spinach chopped
  • 1 cup feta cheese crumbled
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 lemon sliced
  • 1.5 lbs baby potatoes halved
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Stuffing: In a bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, minced garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix well.
  • Stuff the Chicken: Carefully cut a pocket into each chicken breast. Fill each pocket with the stuffing mixture, securing with toothpicks if necessary.
  • Roast the Chicken and Potatoes: Place the stuffed chicken breasts in a large baking dish. Arrange the halved baby potatoes around the chicken. Drizzle with olive oil, and season with salt and black pepper. Top with lemon slices.
  • Bake: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
  • Serve and Garnish: Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley.

Notes

And there you have it! Your Arabesque Stuffed Chicken with Potatoes is ready.
This dish is perfect for a special dinner or a weekend feast, bringing the vibrant flavors of the Mediterranean right to your table. Serve it with a fresh salad or some warm pita bread for a complete meal.
 
A few tips from my kitchen to yours:
  • Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
  • For an extra burst of flavor, marinate the chicken breasts in olive oil, lemon juice, and spices for a few hours before stuffing and roasting.
  • Leftovers can be stored in the refrigerator for up to 3 days.
 
Nutritional Info (per serving, assuming 4 servings):
  • Calories: 450
  • Protein: 35g
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 3g
Keyword Arabesque Stuffed Chicken with Potatoes