Wednesday, May 20, 2009

Feta-Stuffed Chicken

So this was pretty good. D forgot the breadcrumbs. While eating it he mentioned it would be better with breadcrumbs. We used regular feta, not flavored because Kroghetto had the kind listed as $7.99 which we said Hell to the No!

We split the salad in half (not fourths).

Will have again. We had with Creamy Orzo Pasta.

Feta-Stuffed Chicken

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

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.

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

CALORIES 207 (27% from fat); FAT 6.2g (sat 1.9g,mono 2.3g,poly 1.1g); PROTEIN 29.6g; CHOLESTEROL 71mg; CALCIUM 114mg; SODIUM 237mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 7g

Cooking Light, JUNE 1995

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