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Chicken Stuffed with Spinach and Feta

« Back to Academy

Chicken Stuffed with Spinach and Feta

« Back to Academy

Chicken Stuffed with Spinach and Feta

Chicken Stuffed with Spinach and Feta

Ingredients:

  • 2.5 ounces of spinach
  • ¼ cup of feta cheese
  • 1 tea of fresh lemon juice
  • ½ tea of thyme
  • 2 garlic cloves minced
  • 2 6oz chicken breast
  • Salt
  • Pepper
  • 1 tbsp olive oil
  • ½ cup fat- free low sodium chicken broth

Directions:

  1. Preheat oven to 350
  2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in colander; press until barely moist. Wipe pan clean.
  3. Combine spinach, cheese, thyme, juice and garlic. Pound chicken flat OR cut a horizontal slit through the chicken breast to form a pocket and stuff half the filling into each pocket. If pounding place half mixture and fold chicken, using a toothpick to seal it.
  4. Heat oil in a pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth to the pan, cover pan and place in the over to bake for 15 minutes or until done.

Category: Recipes

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