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1/2 cup (2 ounces) crumbled Feta
4 tablespoons black-olive tapenade or paste
4 boneless, skinless chicken breast halves*
1/2 teaspoon black pepper
3 tablespoons olive oil
1/2 cup store-bought salsa (preferably fresh), drained
1 5-ounce bag baby spinach
4 tablespoons capers (optional)
1 lemon, cut into wedges
* FreshDirect Note: We've included 2 whole breasts in the ingredients below to ensure you'll receive 4 breast halves.
|Heat oven to 375° F. Combine the Feta and tapenade in a small bowl. Rinse the chicken and pat it dry with paper
towels. With a sharp knife, make a 2-inch slit in the thickest part of each chicken breast half to form a pocket.
Using a spoon, stuff some of the Feta mixture into each pocket. Season the chicken with the pepper. Heat 2 tablespoons
of the oil in a nonstick skillet over medium heat. Add the chicken and cook until browned, about 2 minutes per side.
Transfer to a baking dish and bake until cooked through, about 15 minutes. Meanwhile, heat the remaining oil and the
salsa in the skillet over medium heat until warmed through, about 5 minutes. Add the spinach and cook, tossing frequently,
until barely wilted, about 1 minute. Place the spinach and salsa on individual plates, top with the chicken, and sprinkle
with the capers, if desired. Serve the lemon wedges on the side.
NUTRITION PER SERVING
CALORIES 352 (54% from fat); FAT 21g (sat 5g); PROTEIN 35g; CHOLESTEROL 99mg; SODIUM 521mg; FIBER 1g; CARBOHYDRATE 5g