STUFFED GREEK CHICKEN BREASTS
Imagine cutting into a chicken breast and finding a delectable surprise —
spinach and feta cheese filling. Suddenly, a plain chicken breast is something special.
Depending on the shape of the chicken breasts, you might not use all the filling. You
can also use sautéed spinach as a filling.
Just add rice and a salad and dinner is ready.
Coating chicken with a seasoning blend is simple
and delivers a lot of oomph. Greek seasoning —
a blend of onion, garlic, spearmint, and oregano —
is a great complement to the dish.
Prep time: 15 minutes or less
Total time: 45 minutes or less
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1 (10-ounce) package frozen chopped
spinach, thawed and drained
1/4 cup feta cheese
Grated zest of 1 lemon
4 teaspoons Greek seasoning
Salt and freshly ground black pepper
4 (4-ounce) boneless, skinless chicken breasts
1 tablespoon canola oil
Preheat the oven to 350° degrees.
In a bowl, combine spinach, feta, and lemon zest.
Using a paring knife, cut a pocket in the side of the thickest part of the breast, a bit more
than halfway through the width and length of the breast. Make sure not to poke through
the meat. Stuff the breast with spinach mixture. Use a toothpick or wooden skewer to close
Lightly coat chicken with Greek seasoning and sprinkle with salt and pepper.
In a large ovenproof skillet over medium-high heat, add oil. Cook chicken for 3 to 5 minutes
Transfer to the oven and bake for 8 to 12 minutes, or
until cooked through.
Nutrition Information Per Serving
Calories 205, Calories from Fat 80, Total Fat 9.0 g, Saturated Fat 2.5 g, Trans Fat 0.1 g,
Polyunsaturated Fat 1.8 g, Monounsaturated Fat 3.5 g, Cholesterol 75 mg, Sodium 215 mg,
Total Carbohydrate 4 g, Dietary Fiber 2 g, Sugars 1 g, Protein 28 g;
|FRESHDIRECT NUTRITION PER SERVING|
0 carbohydrate servings (less than 5g carb)
Reprinted, with permission, from the American Cancer Society. The Great American Eat-Right Cookbook.
Atlanta, GA: American Cancer Society; 2007, www.cancer.org/bookstore.