Feta-Stuffed Chicken

recipe
Feta-stuffed chicken makes for a delicious weeknight meal. For more easy chicken dinners, see our complete chicken recipe collection.

Yield:

4 servings (serving size: 1 chicken breast half and 3/4 cup salad)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 27 %
Fat 6.2 g
Satfat 1.9 g
Monofat 2.3 g
Polyfat 1.1 g
Protein 29.6 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 71 mg
Iron 2.4 mg
Sodium 237 mg
Calcium 114 mg

Ingredients

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-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 an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400° 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.

Note:

June 1995
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