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id 732
Name Chicken Stuffed with Spinach, Feta and Pine Nuts
Main Dish Category Poultry
Secondary Dish Category Cooking Exchange,
Main Ingredient Boneless, skinless chicken breasts
Other Ingredient Spinach
Number of People 4
List of Ingredients 5 oz. fresh spinach, chopped

1/2 cup (2 oz.) crumbled feta cheese

2 T pine nuts, toasted

1 tsp. fresh thyme, minced

2 tsp. fresh lemon juice

2 garlic cloves, minced

4 (6 oz.) boneless, skinless chicken breasts

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 T olive oil

1/4 cup fat-free, low-sodium chicken broth

1/4 cup white wine
Description Preheat oven to 350 degrees F.  



Heat a large nonstick, ovenproof skillet over medium-high heat.  Add spinach to pan and cook one minutes or until spinach wilts, tossing constantly.  Place spinach in colander, press until barely moist.  Wipe pan clean.



Combine spinach, feta, nuts, thyme, juice and garlic.  Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.  Stuff 3 T. filling into each pocket.  Seal with wooden picks.  Sprinkle chicken with salt and pepper.



Heat oil  in pan over medium-high heat.  Add chicken; cook 3 minutes on each side or until brown.  Add broth and wine; cover pan.  Place pan in oven.  Bake at 350 degrees for 15 minutes or until done.
Time 40 minutes
Cooking Type StoveTop and Baking
Difficulty (1-5) 2
Notes Per serving:  297 calories, 11.6 g fat (3.4 g saturated, 4.4 g monosaturated), 111 mg cholesterol, 141 mg calcium, 3.4 g carbohydrates, 493 mg sodium, 43.3 g protein, 1.2 g fiber, 2.7 mg iron
Origin Cooking Light September 2010
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