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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 4 servings |
||
| Calories 208 | ||
| Calories from Fat 63 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 816mg | 34% | |
| Potassium 735mg | 21% | |
| Total Carbohydrate 6.0g | 1% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 1.9g | ||
| Protein 29.9g | 59% | |
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Spinach and Feta Stuffed Chicken
By: Amber Dawn
Dec 19, 2002
This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.
SERVES 4
Ingredients
- 1 tablespoon olive oil, divided
- 1 medium onion, chopped
- 10 ounces spinach, fresh
- 1 teaspoon lemon, zest of
- 1/4 cup feta cheese, crumbled
- 1 teaspoon table salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lb boneless skinless chicken breast
Directions
1
In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.2
Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.3
Set aside.4
Divide spinach mixture between chicken breasts.5
Roll up and secure with toothpicks.6
Sprinkle with remaining salt and pepper.7
In same skillet, heat remaining oil over medium-high heat.8
Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.9
Remove toothpicks.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: TMoney
On Aug 17, 2008
absolutely wonderful! Browned the chicken toothpick side down first then was able to take out the toothpicks for a perfect all over golden color. Thank you for the great and easy recipe!
From: Chef Luciano
On Jun 12, 2008
Yum! I loved this recipe and even my husband liked it. That never happens. My only trouble was making sure that the chicken was cooked through. I think I need to pound it thinner next time. Yes, there will surely will be a next time. Simple to make, tastes great and good for you.
From: riffraff
On Oct 6, 2005
Wow, this is really a great chicken dish. The lemon really stands out and gives the whole thing a great flavor. I pounded my breasts so they would be easier to fill and they would cook evenly. Thanks for posting this very special recipe.
From: Susan Lee
On Apr 26, 2003
Another great Greek recipe for my collection! Amber Dawn, this was so tasty, and rated five stars around the table! Instead of frying, I did roll my chicken breasts in crumbs and baked them. Thanks so much for sharing this!
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