Home

Spinach-and-Feta-Stuffed-Chicken-Breasts

What you’ll need:

4 (4 to 5 ounces) boneless, skinless chicken breast halves

1 cup baby spinach leaves

2 ounces shredded mozzarella cheese

1 tablespoon olive oil

1/4 cup seasoned breadcrumbs

1 tablespoon grated parmesan cheese

1/4 teaspoon salt

 Directions:

1. Heat oven to 400° F. Line baking sheet with aluminum foil; spray with nonstick cooking spray; set aside. Place one chicken breast between sheets of waxed paper. Pound until chicken breast is ¼-inch thick. Repeat with remaining chicken.

2. Place chicken breasts flat on work surface. Lay spinach leaves on top of each chicken breast. Sprinkle cheese on top of spinach leaves. Place in center of chicken. Gently roll up.

3. Brush outside of chicken with olive oil. Stir together breadcrumbs, Parmesan cheese and salt. Gently roll outside of chicken in crumb mixture coating outside completely. Place tightly rolled chicken, seam side down, on prepared baking sheet.

4. Bake 22 to 26 minutes of until chicken is no longer pink.

 

Serving Size: 1 serving
Calories 251; Total Fat 11g; Saturated Fat 4g; Cholesterol 84mg; Sodium348mg; Carbohydrate 5g; Dietary Fiber 1g; Protein 30g

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s