...chicken stuffed with spinach, feta, and pine nuts...



Ok, are you ready?  If all goes according to plan, I'm about to load you up with recipes for the week.  No need to wonder what you're going to cook this week, ok?  As for me, our menu for the week is yet to be decided.  You first.  No.  Really...


I made this recipe thanks to Cooking Light's September issue two weeks ago and it was a good one.  Like many recipes, I was a bit confused at times.  There was more filling than I needed, and there was no way I was going to flip the chicken and have cheese go everywhere, but since you finish cooking it in the oven, it all works out.  This was a quick and if I do say so myself, impressive weeknight dinner.


  


5 ounces fresh spinach, -- chopped (I used a whole bag)
1/2 cup (2 ounces) -- crumbled feta cheese
2 tablespoons pine nuts, -- toasted (mine weren't)
1 teaspoon fresh thyme, -- minced
2 teaspoons fresh lemon juice
2 Cloves Garlic -- minced
4 6 Oz Skinless, Boneless Chicken Breast Halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat free, lower-sodium chicken broth


1. Preheat oven to 350°.

2. 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.

3. 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 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

4. 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 oven. Bake at 350° for 15 minutes or until done.

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