Feta-Stuffed Chicken

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 27%
  • Fat: 6.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 29.6g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Cholesterol: 71mg
  • Iron: 2.4mg
  • Sodium: 237mg
  • Calcium: 114mg

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

  1. 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.
  2. Combine spinach and basil in a bowl, and drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Feta-Stuffed Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy