Thursday, January 6, 2011

Spinach and Feta Stuffed Chicken

By: Katie Nunnally

Spinach and Feta Stuffed Chicken- A Weight Watchers Recipe

1 tsp olive oil
2 cloves of garlic, chopped
10 oz fresh or frozen spinach
1/4 cup feta cheese, crumbled
1 tsp salt, divided
1/2 tsp black pepper, divided
1 pound uncooked boneless skinless chicken breasts, pounded out very thin

In a large nonstick skillet heat 1 teaspoon oil; sauté garlic, 2 minutes.

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. Set aside.

Divide spinach mixture between cutlets. Roll up and secure with toothpicks.
Sprinkle with remaining salt and pepper.

In same skillet, heat remaining oil over medium-high heat. Cook chicken,
turning occasionally, until golden brown and cooked through, about 10
minutes. If they taking a long time to cook all the way through, I like to
finish them in a 400 degree oven for about 20 minutes.

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