Filed Under: Book, Chicken, Dinner, Family, Kids, waffle, waffle iron, Will it Waffle

Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

Every bite has tender chicken wrapped around a cheesy, slightly nutty center.

September 18th, 2014

Excerpted from Will It Waffle? by Daniel Shumski. Copyright © 2014. Photographs by Maes Studio, Inc. Used with permission from Workman Publishing.

Part of making sure it’s delicious is toasting the pine nuts to bring out their flavor. Place the pine nuts in a dry frying pan over medium-low heat to toast them. Shake frequently until the nuts are just fragrant and are barely turning brown, a couple of minutes. When they’re done, remove them from the heat and pour them onto a plate to stop the cooking.
Servings
Serves 4
Ingredients
  • 2 ounces (about 1 cup) fresh baby spinach, finely chopped
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 tablespoons pine nuts, toasted (see headnote)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Nonstick cooking spray
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Directions
  1. Preheat the waffle iron on medium. Preheat the oven on its lowest setting.

  2. Combine the spinach, cheese, nuts, garlic, and thyme in a small bowl. Smash them together with a fork until the filling is more cohesive and easier to handle. Coat both sides of the waffle iron grid with nonstick spray.

  3. Make a horizontal cut into the thickest portion of each chicken breast half to form a pocket. Be careful not to cut all the way through. Divide the stuffing mixture into 4 portions and fill each pocket, leaving a margin at the edge so the pocket can close.

  4. Season the chicken with salt and pepper. Place as many pieces as will fit in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the chicken more evenly.) Close the lid.

  5. Cook the chicken for 7 minutes before checking it. If the breasts are thick, you may need to rotate the meat 180 degrees at this point and continue cooking for another 3 minutes. The chicken should be golden brown and no pink should remain inside. Cut into the thickest part to check, if necessary. (If you’re using an instant-read thermometer, the internal temperature of the meat should reach 165°F.)

  6. Remove the chicken from the waffle iron and repeat Step 5 with any remaining chicken. Keep cooked chicken warm in the oven.

  7. Serve warm.

Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

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