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Feta Stuffed Chicken




Source of Recipe


Janey


Recipe Introduction


The feta and fat-free cream cheese stuffing make this main dish chicken recipe rich in taste yet low in calories.


List of Ingredients




Feta Stuffed Chicken from Janey



1/4 cup crumbled basil-and-tomato
feta cheese (1 ounce)*
2 tablespoons fat-free cream cheese
(1 ounce)
4 skinless, boneless chicken breast halves
(about 1-1/4 pounds total)
1/4 - 1/2 teaspoon black pepper
Dash salt
1 teaspoon olive oil or cooking oil
1/4 cup chicken broth
1 10 ounce package prewashed
fresh spinach, trimmed (8 cups)
2 tablespoons walnut or pecan pieces,
toasted
1 tablespoon lemon juice
Lemon slices, halved (optional)


Recipe




In a small bowl combine feta cheese and cream cheese;
set aside. Using a sharp knife, cut a horizontal slit
through the thickest portion of each chicken breast half
to form a pocket. Stuff pockets with the cheese mixture.
If necessary, secure openings with wooden toothpicks.
Sprinkle chicken with pepper and salt.

In a large nonstick skillet cook chicken in hot oil over
medium-high heat about 12 minutes or until tender and
no longer pink, turning once (reduce heat to medium if
chicken browns too quickly). Remove chicken from skillet.
Cover and keep warm.

Carefully add chicken broth to skillet.
Bring to boiling; add half of the spinach.
Cover and cook about 3 minutes or just until
spinach is wilted. Remove spinach from skillet,
reserving liquid in pan. Repeat with remaining
spinach. Return all spinach to skillet. Stir in the
nuts and lemon juice.

To serve, divide spinach mixture among 4
dinner plates. Top with chicken breasts. If
desired, garnish with lemon slices.

Makes 4 servings.

NOTE
* If basil-and-tomato feta cheese is not available, stir 1 teaspoon finely snipped fresh basil and 1 teaspoon snipped oil-pack dried tomatoes, drained, into 1/4 cup plain feta cheese.

Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 231
Protein(gm): 38
Carbohydrate(gm): 2
Fat, total(gm): 8
Cholesterol(mg): 90
Saturated fat(gm): 2
Monosaturated fat(gm): 2
Polyunsaturated fat(gm): 2
Dietary Fiber, total(gm): 6
Vitamin A(IU): 3353
Vitamin C(mg): 18
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 16
Pyridoxine (Vit. B6)(mg): 1
Folate(µg): 12
Cobalamin (Vit. B12)(µg): 1
Sodium(mg): 334
Potassium(mg): 647
Calcium(DV %): 131
Iron(DV %): 6
DIABETIC EXCHANGES:
Vegetables(d.e): 1
Medium-Fat Meat(d.e): 5