Chicken Stuffed with Spinach, Feta, and Pine Nuts

Chicken Stuffed with Spinach, Feta, and Pine Nuts Recipe
Photo: John Autry; Styling: Cindy Barr
This chicken recipe is filled with Mediterranean flavors and pairs well with couscous. Use mozzarella or provolone for a milder kid's dish.

Yield:

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

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional 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

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

Preparation

1. Preheat oven to 350°.

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.

Note:

Lia Huber,

September 2010
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