Chicken Stuffed with Spinach, Feta, and Pine Nuts
5 oz. fresh spinach, chopped
1/2 c. (2 oz.) crumbled feta cheese
2 Tbsp. pine nuts, toasted
1 tsp. fresh thyme, minced
2 tsp. fresh lemon juice
2 garlic cloves, minced
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1/2 c. fat-free, lower-sodium chicken broth
Preheat oven to 350F.
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 until brown. Add broth, and cover pan. Place pan in oven. Bake for 15 minutes or until done.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 11.6g
Saturated fat 3.4g
Dietary fiber 12g