Spinach and Feta-Stuffed Chicken Breasts

Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Weight Management
Dish type
Dinner
Serves
4
Ready in
40 minutes

Ingredients

  • 3 cups lightly packed baby spinach (about 4 oz.)
  • 1 garlic clove, minced
  • 2 tsp. olive oil
  • 4 (5-oz.) boneless, skinless chicken breasts
  • 1/4 cup crumbled feta, divided
  • 1 tsp. lemon pepper
  • 1/2 tsp. dried oregano
  • Chopped fresh parsley (optional)
  • Additional crumbled feta (optional)

Directions

Prep Time
15 minutes
Cook Time
25 minutes
Ready in
40 minutes
  1. Preheat oven to 400°F. In a medium saucepan heat oil over medium-high heat; add spinach and garlic. Cook and stir 3 to 4 minutes or until spinach is tender; set aside.
  2. Place chicken between 2 sheets of plastic wrap. With the flat side of a meat mallet, pound to 1/4-inch thick. Remove plastic wrap.
  3. Spoon one-fourth of the spinach down the center of each breast; top with 1 tablespoon of the feta. Fold long sides in, and roll up from the short end. Secure with wooden toothpicks. Coat chicken with nonstick cooking spray; sprinkle with lemon pepper and oregano. Repeat with remaining chicken, spinach and feta.
  4. Place chicken in a shallow baking dish. Bake 20 minutes or until chicken is no longer pink (165°F). Top with chopped parsley and (if desired) additional crumbled feta, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 210, Calories Fat , Total Fat 6g, Saturated Fat 1g, Cholesterol 90mg, Sodium 305mg, Carbohydrate 2g, Protein 34g
Serving Size1
Calories210
Calories (fat) extra26
Total Fat6g
Total Fat (extra)9
Saturated Fat1g
Saturated Fat (extra)9
Cholesterol90mg
Cholesterol (extra)30
Sodium305mg
Sodium (extra)13
Potassium374mg
Carbohydrate2g
Carbohydrate (extra)1
Fiber0g
Fiber (extra)4
Protein34g
Omega30g
Vitamin A726IU
Vitamin A (extra)15
Vitamin C4mg
Vitamin C (extra)8
Iron1mg
Iron (extra)10