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AIMEE'S SPINACH AND FETA STUFFED CHICKEN BREASTS

  • 3 boneless skinless chicken breasts
  • 1/2 bag fresh spinach
  • 3 large garlic cloves, minced
  • 2 ounces reduced fat crumbled feta cheese (I use half of a 4 ounce container)
  • salt and pepper
  • olive oil
  • white wine
  • **see optional add-ins

Lightly spray a small casserole dish with cooking spray, then set aside.  In a non-stick skillet, saute spinach and garlic in 1 teaspoon olive oil.  You will pack in the spinach and it wilts down to almost nothing.  Season with salt and pepper, set aside to cool.  Take a large piece of parchment paper and place one chicken breast on one side of paper; sprinkle chicken with salt and pepper on both sides, then fold the other side of the parchment paper on top of chicken breast.  Using a mallet, rolling pin or even a can of vegetables (that has been unopened), pound the chicken breast to about 1/2 inch thickness.  Unfold parchment paper and add about 1 Tablespoon of spinach and garlic mixture down the middle of the chicken breast.  Sprinkle a small handful of the feta on top of the spinach, then start with one end of the chicken and roll it up.  Secure with toothpicks and add to your casserole dish, seam side down.  Repeat with each chicken breast.  Drizzle about 1 Tablespoon of olive oil on top of chicken, then sprinkle white wine over chicken.  Bake at 375 for 40 to 45 minutes.  Remove toothpicks before slicing and serving.

**For a not-as-healthy option, wrap each chicken breast, after you have rolled it up, with a slice of bacon or prosciutto.