Feta-Stuffed Chicken Recipe

A delicious dinner recipe that won’t break the bank, or your belt! Clocking in at just 217 calories per serving, you can feel good about enjoying all this rich goodness.

Servings:  4 Breasts
Calories:  217 per serving
Carbs:  5 g.
Dietary Fiber:  2 g.
Fat:  8 g.

1/4 cup crumbled basil-and-tomato feta cheese
2oz. fat-free cream cheese
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1 teaspoon olive oil or cooking oil
10oz. package prewashed fresh spinach
2 TBS walnut or pecan pieces
1 TBS lemon juice

1. In a small bowl combine feta cheese and cream cheese; set aside.
2. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks. In a large nonstick skillet cook chicken in hot oil over medium-high heat (about 12 minutes) or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly).
3. Remove chicken from skillet. Cover and keep warm. Sprinkle chicken with pepper and salt to season.
4. Carefully add 1/4 cup water to your still hot skillet.
5. Bring to boiling; add half of the spinach.
6. Cover and cook about 3 minutes or just until spinach is wilted.
7. Remove spinach from skillet, reserving liquid in pan.
8. Repeat with remaining spinach. Return all spinach to skillet.
9. Stir in the nuts and lemon juice.