Spinach and Feta stuffed chicken

By á-6431

Ingredients

• Preparation time: About 15 minutes
• Cooking time: About 55 minutes
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 6 ounces crumbled fat-free feta cheese
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup chopped toasted walnuts-- instead of walnuts I chop up some red pepper and even through in some cooked bacon (the real bacon pieces you put on salads work well too
• 1 clove minced garlic-- I definitely use more than 1 clove!
• 6 chicken cutlets (about 4 ounces each)
• 3 slices of bacon halved-- I just wrap one whole slice around each piece of stuffed chicken and forget the toothpicks
• 1/2 teaspoon paprika-- I skip the paprika!

Preparation

Step 1

Heat oven to 325 degrees. In medium bowl, mix together spinach, feta, mayo, walnuts, and garlic. Lay chicken on cutting board. Place about 1/3 cup filling down center of each cutlet. Roll and secure with wooden toothpicks. Wrap each cutlet with bacon. Sprinkle with paprika. Place on rack coated with cooking spray in shallow baking pan. Bake 55 to 60 minutes or until internal temperature reached 160 degrees.

Per serving: 245 calories, 36g protein, 8g fat (31 percent calories from fat), 1.7g saturated fat, 7g carbohydrate, 70mg cholesterol, 759mg sodium, 2g fiber.

Enjoy!