Julie posted this recipe the other day on her blog, A Mingling Of Taste, and boy did it look good. Since we have so much chicken in the freezer this sounded like one that needed to grace our table. So tonight we will do just that. On a side note, this is a great South Beach recipe for Phase 1, 2 & 3.
Spinach & Feta Stuffed Chicken Breasts
1 Tblsp. olive oil
1/2 red onion, chopped
salt & pepper to taste
3 to 4 handfuls of spinach
4 large boneless skinless chicken breasts
2-oz. feta, crumbled
Preheat oven to 375*
Line a baking sheet with foil and coat with non stick cooking spray.
Heat olive oil in a skillet over medium-low heat. Add onion, season with salt and pepper and cook until soft and lightly browned, about 6 to 8 minutes. Add spinach and cook, stirring frequently, until wilted and very soft, about 2 minutes. Remove from heat.
Using a sharp knife, make a horizontal cut to create a pocket in each chicken breast. Season chicken on both sides with salt and pepper and transfer to prepared baking sheet. Stuff the spinach mixture and Feta into the pockets. They should be full, but you don't want a lot of filling bursting out. You may have leftover filling. Bake for 25 to 30 minutes or until chicken is opaque in the thickest part. Serve immediately.
Click HERE for printable recipe