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Chicken Stuffed with Spinach, Feta and Pine Nuts Recipe

   
 

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     Chicken Stuffed with Spinach, Feta and Pine Nuts

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
5 oz fresh spinach, chopped
1/2 cup (2 oz) crumbled feta
2 tbsp pine nuts, toasted
1 tsp fresh thyme, minced
2 tsp fresh lemon juice
2 garlic cloved, minced
4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
 
1 tbsp olive oil
1/2 cup fat-free low-sodium chicken broth

Instructions
Preheat oven 350 Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe Pan Clean
Combine spinach, cheese, nuts, thyme, juice and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tbsp filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth and cover pan. Place pan in the oven. Bake at 350 for 15 minutes or until done.


Originally Submitted
3/13/2011





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