Thursday, April 15, 2010

Spinach and Feta Stuffed Chicken Breasts

This chicken is Delicious!
The creamy spinach and cheese filling is very good and so easy to make.
This is also a very Healthy meal when you use low-fat or fat-free feta and ricotta cheese. I also used Italian seasoned whole wheat bread crumbs that made the Chicken taste even better.
I served this chicken with steamed broccoli and rolls.

Spinach and Feta Stuffed Chicken Breasts
makes 4-6 servings

What you need:
-10 oz package frozen chopped spinach, thawed and juice squeezed out OR 4 cups of fresh chopped spinach
-1 tsp olive oil
-1/2 cup (2.5 oz) low fat Feta cheese
-1/3 cup low fat ricotta cheese
-1/4 cup chopped parsley
-1/4 cup chopped scallions
-1/2 onion, chopped
-2 cloves garlic
-salt and pepper
-3 (1.25 lbs) chicken breast halves
-1 egg
-1 tbsp water
-1/2 cup seasoned breadcrumbs (I used whole grain Italian seasoned breadcrumbs)
-spray oil

How to Make:
1. In a small sauté pan, heat oil. Add onions, garlic and scallions and sauté about 1 minute. Add spinach and parsley, salt and pepper and cook another minute. Remove from heat, add feta and ricotta cheese.

2. Preheat oven to 350°.

3. Slice chicken breast halves in half length wise so they will be thin cutlets. Pound them to make them thinner. This helps when you wrap the cutlets. Season chicken with salt and pepper.

4. Place just under 1/4 cup of spinach mixture in the center of the chicken. Roll it and secure the ends with toothpicks to prevent filling from coming out ( I actually did not use toothpicks, I just rolled the chicken and let the sides of the roll stay open, and it turned out great). It's ok if it's not perfect. The egg wash and breadcrumbs keep everything in place.

5. Dip chicken into egg wash, then breadcrumbs.

6. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25- 30 minutes, until cooked through. Remove toothpicks and serve.


Source: Adapted from Gina's WW Recipes

No comments: