After reading the reviews I decided to add extra feta cheese, thyme and garlic to the recipe. I also made extra spinach to use as a side dish. I thought the flavors were good and my family liked the chicken. I served it with rice.
Chicken Stuffed with Spinach, Feta, and Pine Nuts
This chicken recipe is filled with Mediterranean flavors and pairs well with couscous. Use mozzarella or provolone for a milder kid's dish.
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- Calories: 297
- Fat: 11.6g
- Saturated fat: 3.4g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.4g
- Protein: 43.3g
- Carbohydrate: 3.4g
- Fiber: 1.2g
- Cholesterol: 111mg
- Iron: 2.7mg
- Sodium: 493mg
- Calcium: 131mg
- 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
- 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.
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