- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 281.4
- Total Fat: 7.0 g
- Cholesterol: 98.6 mg
- Sodium: 415.9 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.3 g
- Protein: 48.1 g
Chicken Breasts Stuffed with Spinach and Feta CheeseSubmitted by: JENNALYN216
IntroductionAdapted from the South Beach Diet Quick and Easy Cookbook (which called for goat cheese instead of feta), though I'll warn you that it's not quick at all. But it sure is tasty! Adapted from the South Beach Diet Quick and Easy Cookbook (which called for goat cheese instead of feta), though I'll warn you that it's not quick at all. But it sure is tasty!
4 tsp extra virgin olive oil
4 cloves garlic, minced
1 (1/2-pound) bunch spinach, tough stems removed
4 (6-oz) boneless, skinless chicken breasts
4 oz fat-free feta cheese
salt and freshly ground black pepper
Heat 2 tsp oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.
Beginning at the thickest end of one chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with spinach and cheese. Seal with toothpicks. Season outside of chicken pockets with salt and pepper.
Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer skillet to the oven (or put chicken in a baking dish if skillet is not oven-proof) and bake until juices run clear, about 8 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNALYN216.