feta-stuffed chicken
- Categories
- Poultry
- Cheese/eggs
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 | (4-ounce) skinned, boned |
| Chicken breast halves | |
| ¼ cup | Dry breadcrumbs |
| ¼ cup | (1 ounce) crumbled feta |
| Cheese with basil and tomato | |
| Vegetable cooking spray | |
| 1½ teaspoon | Margarine, melted |
| 3 cups | Torn spinach |
| ½ cup | Fresh basil |
| 1 tablespoon | Balsamic vinegar |
| 1 teaspoon | Olive oil |
| ⅛ teaspoon | Pepper |
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to ¼-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 a 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.
Serve chicken over salad.
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