For me, eating healthy is all about flavor. While I love being healthy I am not usually willing to sacrifice flavor for function, with a few exceptions. I talk to a lot of people that believe fat in meat, butters and creams is the only way to get the flavors they seek. So when I starting thinking about something to cook I work hard to come up with something that would taste delicious to both those who typically eat healthy and those that do not. This spinach, feta stuffed chicken is one of those recipes.
Start out by preheating the oven to 350 degrees. Sauté the onion and garlic in the olive oil for 5-6 minutes, stirring occasionally. Pound out the chicken breasts until they are approximately half an inch thick. If you have a very large chicken breast, slice it in half and pound out each half to the desired thickness.
Go back to the stovetop, lower the heat on the onion mixture and gently stir in the spinach, feta cheese, salt and pepper until the spinach is wilted. Spray the bottom of a pan with cooking spray and lay the chicken breasts flat in the pan. Scoop half the mixture onto one breast and fold it over as if you were making a half sandwich. Repeat for the next chicken breast. Lightly spray the tops of the chicken breasts with cooking oil and sprinkle a pinch of salt and pepper on top of each.
Cook at 350 degrees for 25-30 minutes, making sure the chicken is no longer pink and the juices run clear before digging in. I like to serve the stuffed chicken breasts with fresh vegetables. This is filling, delicious but incredibly lean. The combination of feta, garlic and onion give it a fantastic Mediterranean flavor while the lean chicken and spinach supply a great source of lasting protein.
Ingredients:
2 Medium Boneless/Skinless Chicken Breasts
1 T. Olive Oil
1/2 Medium Onion - diced
1 Fresh Garlic Clove - minced (or 1 T. jared minced garlic)
2 Cups Spinach
1/2 Cup Feta Cheese
1/4 t. Salt
1/8 t. Pepper
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