Chicken Stuffed With Spinach, Feta, Pine Nuts
From youngt2 13 years agoIngredients
- 5 ounces fresh spinach, chopped shopping list
- 1/2 cup (2 ounces) crumbled feta cheese shopping list
- 2 tablespoons pine nuts, toasted shopping list
- 1 teaspoon fresh thyme, minced shopping list
- 2 teaspoons fresh lemon juice shopping list
- 2 garlic cloves, minced shopping list
- 4 (6-ounce) skinless, boneless chicken breast halves shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1 tablespoon olive oil shopping list
- 1/2 cup fat-free, lower-sodium chicken broth shopping list
How to make it
- Preheat oven to 350°.
- Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
- Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons 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 cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
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