I stuff a lean chicken breast with a delicious mixture of Italian herbs, spinach, and crumbly low-fat Feta crumbles. Perfect for a fancy dinner for company!
Ingredients
44 ozboneless, skinless chicken breasts(1 pound)
1/2tspsalt
1/2tspblack pepper
1/2tbspextra virgin olive oil
110 ozpackage frozen spinach,thawed
1tspminced garlic
1/2tspdried basil
1/3cupreduced-fat Feta cheese crumbles
1/2cuplow-sodium chicken broth
1tbsplemon juice
1tbspunsalted butter
1/2tspgarlic powder
1/2tspdried oregano
1/2tspdried parsley
1/2tspItalian seasoning
8toothpicks
Instructions
Preheat the oven to 350℉. Lightly spray a casserole dish with nonstick cooking spray and set aside.
Place chicken breasts in a plastic bag or in between wax paper. Using a rolling pin or a meat mallet, pound chicken to about ¼-inch thick.
Season both sides of the chicken with salt and black pepper, then reserve on a plate.
In a medium saucepan, heat the oil over medium-low heat. Add the spinach, garlic, and basil. Cook until spinach is heated through, about 8 minutes.
Remove from heat and stir in the Feta cheese.
Evenly distribute spinach mixture onto each chicken breast.
Roll the breasts up and secure the ends together with 2 toothpicks. Place the chicken in the casserole dish, seam-side down.
Heat the same saucepan over medium-low heat and add the chicken broth, lemon juice, butter, and the remaining seasonings. Cook until the butter has melted and sauce has warmed through, about 5 minutes, stirring occasionally.
Drizzle ½ cup of sauce over chicken and bake for 30-35 minutes or until the internal temperature of the chicken reaches 165℉.