Spinach & Feta Stuffed Chicken Breasts
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 262.2
- Total Fat: 9.9 g
- Cholesterol: 83.8 mg
- Sodium: 635.4 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.3 g
- Protein: 37.1 g
View full nutritional breakdown of Spinach & Feta Stuffed Chicken Breasts calories by ingredient
Number of Servings: 5
Ingredients
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1 1/2 lb boneless skinless chicken breasts
Salt & pepper, to taste
1 medium red bell pepper, cut into strips
1 Tbsp olive oil
3 cloves of garlic, minced
1/2 of one 6-ounce bag of fresh spinach
1/2 cup Parmesan cheese, shredded
1/2 cup fat free Feta cheese, crumbled
1/2 cup white cooking wine
3/4 cup reduced sodium chicken broth
Directions
1. Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom. Season on both sides with salt & pepper.
2. Heat a large skillet over medium heat and add 1/2 Tbsp olive oil. Add spinach and garlic and cooking until spinach is wilted and garlic is fragrant, about 5 minutes.
3. Add 1/2 of Parmesan and Feta cheese inside each piece of chicken, pressing as far back as it can go. Add 1-2 strips of roasted red pepper, then add equal amounts of spinach mixture.
4. Turn the heat on the skillet to medium-high and add olive oil. When hot, carefully add each chicken breast in the skillet and sear 2 - 3 minutes per side.
5. Add chicken to the slow cooker with the stuffed side facing up. Add wine and chicken stock.
6. Cover and cook on LOW 8 hours.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSKASICK.
2. Heat a large skillet over medium heat and add 1/2 Tbsp olive oil. Add spinach and garlic and cooking until spinach is wilted and garlic is fragrant, about 5 minutes.
3. Add 1/2 of Parmesan and Feta cheese inside each piece of chicken, pressing as far back as it can go. Add 1-2 strips of roasted red pepper, then add equal amounts of spinach mixture.
4. Turn the heat on the skillet to medium-high and add olive oil. When hot, carefully add each chicken breast in the skillet and sear 2 - 3 minutes per side.
5. Add chicken to the slow cooker with the stuffed side facing up. Add wine and chicken stock.
6. Cover and cook on LOW 8 hours.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSKASICK.
Member Ratings For This Recipe
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DEE107
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