Sourgrass Stuffed Chicken Breast Recipe
Sourgrass, also known as Oxalis, is a versatile wild plant recognized for its tangy, lemon-like flavor, which comes from the oxalic acid in its leaves. This zesty flavor makes sourgrass a fantastic addition to various dishes, providing a refreshing twist. Moreover, sourgrass is rich in vitamin C and antioxidants, making it a nutritious ingredient in your culinary creations.
Identifying Sourgrass
To identify sourgrass, look for these key features:
Leaves: The plant has trifoliate leaves, each stem carrying three heart-shaped leaflets similar to clover.
Flowers: Sourgrass blooms small, yellow flowers with five petals, typically clustered together.
Stems: Its stems are often reddish and juicy, contributing to its unique appearance.
Taste: The most distinctive feature is its bright, tangy, lemon-like flavor when you taste a leaf.
About the Recipe
Tender chicken breasts are filled with a flavorful mixture of spinach, creamy feta cheese, aromatic garlic, and zesty sourgrass and baked until golden. Sourgrass Stuffed Chicken Breasts are an impressive main course, ideally suited for special occasions or weeknight dinners. Serve them alongside your favorite sides for a complete and satisfying meal.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 cups fresh spinach leaves, chopped
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1/4 cup chopped sourgrass leaves
1 tablespoon olive oil
Toothpicks or kitchen twine, for securing the chicken breasts
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Pound and Season Chicken: Place each chicken breast between two sheets of plastic wrap or wax paper. Pound chicken breasts to an even thickness of about 1/4 inch using a meat mallet or rolling pin. Season both sides of chicken breasts with salt and pepper.
Sauté Garlic and Spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chopped spinach to skillet and cook until wilted about 2-3 minutes. Remove the skillet from heat and let the spinach mixture cool slightly.
Combine Spinach, Feta, and Sourgrass: In a bowl, combine cooked spinach, crumbled feta cheese, chopped sourgrass leaves, and a pinch of salt and pepper. Mix well to combine.
Stuff and Secure the Chicken: Spoon spinach and feta cheese mixture onto one half of each chicken breast. Fold the other half of the chicken breast over the stuffing to enclose it. Secure the edges of chicken breasts with toothpicks or kitchen twine to hold the stuffing in place.
Bake: Place stuffed chicken breasts in a baking dish. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear. Optionally, brush the tops of chicken breasts with olive oil or melted butter halfway through baking to help them brown.
Let it Rest: Once baked, remove stuffed chicken breasts from the oven and let them rest for a few minutes. Remove toothpicks or twine before serving.
Serve: Serve hot, accompanied by favorite side dishes or a fresh salad.
Join Our Foraging Classes & Explore More
If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.
Join our foraging class and consider buying the book for further inspiration!