Feta-Stuffed Chicken
Ingredients
4 | each |
chicken breast halves, boneless, skinless
(4 ounce) |
|
¼ | cup |
bread crumbs
dry |
|
¼ | cup |
feta cheese
crumbled (1 ounce) |
|
1 | x |
cheese
with basil and tomato |
* |
1 | x |
nonstick cooking spray
|
* |
1 ½ | teaspoons |
margarine
melted |
|
3 | cups |
spinach
torn |
|
½ | cup |
basil
fresh |
* |
1 | tablespoon |
balsamic vinegar
|
|
1 | teaspoon |
olive oil
|
|
⅛ | teaspoon |
black pepper
|
* |
Directions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet or rolling pin.
Dredge chicken in breadcrumbs.
Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half.
Place folded breast halves in a 8-inch square baking dish coated with cooking spray.
Drizzle margarine over chicken.
Bake at 400℉ (200℃) for 25 minutes or until done.
Combine spinach and basil in a bowl, and drizzle with vinegar and oil.
Sprinkle pepper over salad; toss well.
Serve chicken over salad.
Nutrition Facts
Serving Size 131g (4.6 oz)