Rating: 4 stars
60 Ratings
  • 1 star values: 2
  • 2 star values: 4
  • 3 star values: 6
  • 4 star values: 21
  • 5 star values: 27

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

Lia Huber
Recipe by Cooking Light September 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 1 stuffed chicken breast half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

297 calories; fat 11.6g; saturated fat 3.4g; mono fat 4.4g; poly fat 2.4g; protein 43.3g; carbohydrates 3.4g; fiber 1.2g; cholesterol 111mg; iron 2.7mg; sodium 493mg; calcium 131mg.
Advertisement
Advertisement