Spinach and Feta Stuffed Chicken Breasts
Servings: 4 • Serving Size: 2 pieces
Calories: 205 • Fat: 3.8 g • Protein: 32.0 g • Carb: 10.6 g • Fiber: 2.6 g
- 10 oz package frozen chopped spinach, thawed and juice squeezed out
- 1 tsp oil
- 1/2 cup (2.5 oz) fat free Feta cheese
- 1/3 cup fat free ricotta
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions
- 1/2 onion, chopped
- 2 cloves garlic
- salt and pepper
- 3 (1.25 lbs) chicken breast halves
- 1 egg
- 1 tbsp water
- 1/2 cup whole wheat seasoned breadcrumbs (I used 4C)
- spray oil
Preheat oven to 350°.
Slice chicken breast halves into 3 thin cutlets. Pound them to make them thinner. This helps when you wrap the cutlets. Season chicken with salt and pepper.
Place just under 1/4 cup of spinach mixture in the center of the chicken. Roll it and secure the ends with toothpicks to prevent filling from coming out. It's ok if it's not perfect. The egg wash and breadcrumbs keep everything in place.
Dip chicken into egg wash, then breadcrumbs.
Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked through. Remove toothpicks and serve.