1/2 Photos of Spinach & Feta Stuffed Chicken Breasts
Granny Moses's Note:
Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.
My Private Note
Units: US | Metric
- 1Preheat oven to 400°F
- 2In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
- 3Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
- 4Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
- 5Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
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Nutritional Facts for Spinach & Feta Stuffed Chicken Breasts
Serving Size: 1 (151 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 175.6
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 2.2 g
- Cholesterol 83.8 mg
- Sodium 259.4 mg
- Total Carbohydrate 1.4 g
- Dietary Fiber 0.5 g
- Sugars 0.4 g
- Protein 27.0 g
The following items or measurements are not included: