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Chicken Stuffed with Spinach, Feta, and Pine Nuts

Chicken Stuffed with Spinach, Feta, and Pine Nuts
Photo: John Autry; Styling: Cindy Barr
Total time 40 mins
Yield

4 servings (serving size: 1 stuffed chicken breast half)

This chicken recipe is filled with Mediterranean flavors and pairs well with couscous. Use mozzarella or provolone for a milder kid's dish.

Ingredients

  • 5 ounces fresh spinach, chopped
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon fresh thyme, minced
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup fat-free, lower-sodium chicken broth

Nutrition Information

  • calories 297
  • fat 11.6 g
  • satfat 3.4 g
  • monofat 4.4 g
  • polyfat 2.4 g
  • protein 43.3 g
  • carbohydrate 3.4 g
  • fiber 1.2 g
  • cholesterol 111 mg
  • iron 2.7 mg
  • sodium 493 mg
  • calcium 131 mg

How to Make It

  1. Preheat oven to 350°.

    Toasting Nuts
  2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

  3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

  4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.