Full disclosure: This dish is so scrumptious that I did a happy dance when I took my first bite! There are so many layers of flavor to it. You’ve got the fresh earthiness of the spinach and parsley, the pungency of the feta, the acidity of the tomato sauce and the sweetness of the mango. So many different flavor levels that meld together beautifully.

I don’t want to call it healthy, because then I feel some of you will turn and run. But I am telling you whether you are watching what you are eating or not, this is a great dish either way. And shockingly, the children ate it. They were not in love with it, but they did not complain one bit either. They said they liked it. {That’s a win to me!}

 

We all look for dishes that we can pull off as decadent, but it’s really quite a simple and healthy dish. You could serve this as a holiday meal or at your next dinner party. When you cut each piece in half, it is so beautiful. Then you top it with the sauce and all the colors pop on the plate! You will impress the pants off all your guests.

 

If you have a bit of extra time, you can pull it off on a weeknight. But, I am going to leave it as a “Sunday Dinner” seeing as the bake time is 40 minutes.

 

I served it with Lemon-Oregano Basmati Rice and steamed broccoli. It would also be lovely with an orzo or quinoa side dish or a big fat lettuce salad. For kids that are not fans of salad yet, just throw raw carrot sticks on their plate. It’s a legit vegetable option for kids that refuse most veggies. I waited until my kids were in grade school to make them choose another veggie to add to their picky eater palates. And now, they each have a handful of veggie options I can put on their plates. {Hallelujah!}

 

SPINACH & FETA STUFFED CHICKEN

 

4 boneless, skinless chicken breasts, pounded flat

 

Stuffing:

10 oz. pkg. frozen spinach, thawed & wrung out

6 oz. feta cheese, crumbled

2 Tb. fresh parsley, chopped

2 cloves garlic, grated

1 tsp. ground black pepper

2 tsp. olive oil

 

Sauce:

15 oz. can tomato sauce

2 mangos, peeled and diced (I use frozen)

Salt & pepper, to taste

 

Preheat oven to 375˚.

 

In a medium mixing bowl, combine all stuffing ingredients together. Spoon ¼ of the mixture onto each chicken breast. Wrap the chicken, being sure get it around all the stuffing. Place seam side down on sprayed baking dish. Bake for 40 minutes or until chicken is cooked through.

 

While the chicken is baking, combine sauce ingredients in small saucepan. Bring to a boil, then turn down to low simmer, stirring occasionally.

 

To serve, spoon sauce over each stuffed chicken piece.

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