greek stuffed chicken breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken breasts, boneless and skinless1/4 cup chopped raw onion1/4 cup chicken broth3 cups fresh raw spinach tough stems removed, washed thoroughly and dried dash nutmeg1/3 cup crumbled feta cheesesalt and pepperspray of Pam
Heat oven to 350*. In nonstick skillet cook onion in broth until tender. Add spinach and saute until wilted, around 2 minutes. Add nutmeg and season with salt, and freshly ground black pepper. Remove mixture from the pan and transfer to a bowl to cool.
Using a mallet or the bottom of a pan, POUND chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
Stir feta into cooled spinach mixture. Lay chicken breasts perpendicular on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or kitchen twine to secure the rolls. Repeat with remaining chicken and filling.
Lighty spray non stick skillet with Pam. Place chicken breasts in the pan and sauté undisturbed until golden brown, about 6 minutes. Turn breasts over onto a baking pan. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FRANHEND1.
Using a mallet or the bottom of a pan, POUND chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
Stir feta into cooled spinach mixture. Lay chicken breasts perpendicular on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or kitchen twine to secure the rolls. Repeat with remaining chicken and filling.
Lighty spray non stick skillet with Pam. Place chicken breasts in the pan and sauté undisturbed until golden brown, about 6 minutes. Turn breasts over onto a baking pan. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FRANHEND1.
Nutritional Info Amount Per Serving
- Calories: 306.2
- Total Fat: 5.8 g
- Cholesterol: 148.1 mg
- Sodium: 407.8 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.7 g
- Protein: 57.7 g
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