Spinach and Feta-Stuffed Chicken Breasts

By michele080478

Ingredients

• 2 tsp. Imported extra virgin olive oil
• 3 cups lightly packed baby spinach (about 4-oz.)
• 1 garlic clove, minced
• 4 (5-oz.) boneless, skinless chicken breasts
• 1/4 cup reduced-fat crumbled feta, divided 1 tsp.
• lemon pepper 1/2 tsp. (didn’t put)
• dried oregano (didn’t put)
• Chopped fresh parsley (optional)
• Additional crumbled feta (optional)

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 400°F. In a medium saucepan heat oil over medium-high heat; add spinach and garlic. Cook and stir 3 to 4 minutes or until spinach is tender; set aside. 2. Place chicken between 2 with lemon pepper and oregano. Repeat with remaining chicken, spinach and feta. 4. Place chicken in a shallow baking dish. Bake 20 minutes or until chicken is no longer pink (165°F.). If desired, top with chopped parsley and additional crumbled feta, and serve. Serves 4 Per Serving: 210 calories, 6g fat, 2g saturated fat, 90mg cholesterol, 35mg sodium, 3g carbohydrate, 1g fiber, 35g protein. Make it a meal: Serve with quinoa.