There’s got to be a better name for this recipe that “chicken bombs” but since these bombs are the bomb then that’s what it will be. Let’s see: One pot meal, low carb, cheesy, diabetes friendly, Greek tasting’- everything you’ll need for a great meal for both family and guests.
You may use either chicken breasts or thighs for this recipe- just be sure to adjust the cooking time as needed and check doneness with a meat thermometer. If you’d like a version of this recipe with a tex mex twist, try out my Cheesy Spinach and Rotel Stuffed Chicken Breasts.
- 2 teaspoons olive oil , divided
- 1/4 cup chopped onions
- 2 garlic cloves , minced
- 6 small mushrooms , sliced
- 1 cup chopped fresh spinach (may use frozen-drain and squeeze to remove excess moisture)
- 2 Tablespoons black olives
- 1/3 cup feta cheese
- 4 medium size chicken thighs or breasts (4-6 oz. each)
- 1 teaspoon crushed oregano
- salt and pepper
- 1/3 cup grated Italian cheese
Preheat oven to 375 degrees.
Heat 1 teaspoon olive oil in an oven proof skillet, then add onions, mushrooms and garlic and cook until tender. Add in spinach and cook 1-2 minutes until wilted. (Or if using frozen spinach, cook until heated).
Remove mixture from heat and stir in olives and feta.
Cut a large pocket in chicken thigh or breast and stuff with spinach mixture. Secure closed with toothpicks and sprinkle with oregano, salt and pepper as desired.
Add 1 teaspoon olive oil to oven proof skillet and heat. Lightly brown chicken pieces.
Add any remaining spinach stuffing mixture on top of chicken, then sprinkle with Italian cheese.
Bake for 20-30 minutes or until done.
Let sit 5 minutes before serving to maximize flavors.