Thursday, February 12, 2009

Feta Stuffed Chicken

This is a recipe that I got out of Cooking Light. It's a great dish to impress guests. A nice meal to serve at a dinner party. It's relatively easy to put together and healthy enough to have any night of the week. Enjoy!

1 (4 oz) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 oz) crumbled feta cheese with basil and tomato (note: I've used plain feta in this with good results)
Vegetable cooking spray
1 1/2 teaspoons margarine or butter, melted
3 cups torn spinach or baby spinach
1/2 cup chopped fresh basil
1 TBS balsamic vinegar
1 tsp olive oil
1/8 tsp pepper

Place each chicken breast half between 2 sheets heavy-duty plastic wrap; pound with mallet or rolling pin to 1/4 inch thickness. Dredge chicken in breadcrumbs. Spoon 1 tablespoon feta cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle chicken with melted butter or margarine. Bake, uncovered at 400 degrees for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; 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 Protein 29.6, Fat 6.2