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FLORENTINE STUFFED CHICKEN BREASTS

Source of Recipe

Simple Suppers - Theresa Maier


List of Ingredients

2 whole deboned chicken breasts, cut in half, tenders removed (about 21/2 pounds)
1 teaspoon olive oil
1 small onion finely chopped
1 package frozen spinach, defrosted and well drained
8 ounces feta cheese
1 teaspoon dill
1 egg
2 egg whites
Salt and pepper
Flour
2 tablespoons olive oil


Recipe

Place the chicken breasts between two pieces of waxed paper and pound the breasts until they are about 1/4 to 1/2-inch thick. Try and get them as even as possible.

In a heavy skillet, heat a teaspoon of olive oil and sauté the onions until soft. Add the spinach and toss lightly. (This step helps ensure that as much moisture as possible has been removed from the spinach.) Transfer spinach mixture to a large bowl.

Preheat oven to 350 degrees.

Add the feta, dill, egg, egg whites and salt and pepper to the spinach and combine well. Place an even amount in each of the chicken breasts, roll them up and secure with a toothpick.

Add the remaining oil to a heavy skillet. Dredge the breasts in flour, then place in a hot skillet to brown on all sides. Transfer to a baking dish, and bake for 30 to 40 minutes.