Feta-Stuffed Chicken

Recipe Ingredients

4		Skinned boned chicken breast halves
1/4 cup	36g / 1.3oz	Dry breadcrumbs
1/4 cup	15g / 0.5oz	Crumbled feta cheese with basil and tomato
		Vegetable cooking spray
1 1/2 teaspoons	7.5ml	Margarine - melted
3 cups	711ml	Torn spinach
1/2 cup	73g / 2.6oz	Chopped fresh basil
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Olive oil
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.

Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 25 minutes or until done.

Combine spinach and basil in a bowl, and drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salad).

Source:
Cooking Light, June 1995, page 74

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