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.