Thursday, August 19, 2010
Chicken Stuffed with Spinach, Feta and Pine Nuts
I have made a feta stuffed chicken before, but this recipe from Cooking Light caught my eye. Why didn't I think to add spinach and pine nuts with the feta? Either way, I am glad I found this recipe. The spinach is a great addition. We both enjoyed it! We paired with a couscous salad with diced cucumbers, tomatoes and feta cheese.
5 ounces fresh spinach
1/2 cup (2 ounces) crumbled fat free feta cheese
2 tablespoons pine nuts, toasted
2 teaspoons fresh lemon juice
2 garlic cloves, minced
1 lb skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup fat-free, lower sodium chicken broth
Salt and pepper
Preheat oven to 350.
Heat a large nonstick skillet over medium-high heat. Add spinach to pan; cook until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
Combine spinach, cheese, nuts, 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 toothpicks. Season chicken with salt and pepper.
Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth to pan (if ovenproof) or to ovenproof dish with chicken.
Cover and place in oven.
Bake for 15 minutes or until done.