SERVINGS: 3 PREPPING TIME: 10 min COOKING TIME: 30 min
6 chicken thighs (skin & bone off)
6oz block of feta
2 cups spinach
3-4 vines of grape tomatoes
2 medium shallots, quartered
balsamic vinegar reduction
Preheat oven to 400°F.
Peel and quarter the shallots, chop up the spinach and slice the feta block into slices about 2/4in thick.
Stuff the chicken by unfolding the thigh, placing one slice of feta, and topping with about 1-2 tbsp of chopped spinach. Fold the thigh over and secure with a wooden toothpick so it holds together. Repeat for all the thighs.
Place the stuffed thighs into an ovenproof dish. Place the tomato vines and quartered shallots around the chicken.
Brush the chicken and tomatoes with olive oil and season lightly with pepper. Sprinkle with balsamic vinegar reduction.
Place in the oven and bake until the chicken is cooked, and some edges are a little brown, about 30 min.
Let the chicken cool for a few minutes, then serve on the plate and pour over the juice from the skillet. Enjoy!
Swap the chicken thighs to breast if desired. Depending on the size, double the stuffing for the breast vs thighs.
Feta cheese will give the chicken a lot of salty flavor, so the recipe doesn't call for any additional salt.
This recipe is great to make ahead or for meal prep. Feel free to add any other veggies to the skillet, such as peppers or diced zucchini.