Feta-Stuffed Chicken
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
(4 ounce) |
|
| 59 | ml |
bread crumbs
dry |
|
| 59 | ml |
feta cheese
crumbled (1 ounce) |
|
| 1 | x |
cheese
with basil and tomato |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 7.5 | ml |
margarine
melted |
|
| 7.1E+2 | ml |
spinach
torn |
|
| 118 | ml |
basil
fresh |
*
|
| 15 | ml |
balsamic vinegar
|
|
| 5 | ml |
olive oil
|
|
| 0.6 | ml |
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.
