Feta-stuffed chicken
4 servings
Ingredients
| Quantity | 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 |
Directions
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.