Feta-stuffed chicken

Yield: 4 servings

Measure Ingredient
4 \N (4-ounce) skinned, boned
\N \N Chicken breast halves
¼ cup Dry breadcrumbs
¼ cup (1 ounce) crumbled feta
\N \N Cheese with basil and tomato
\N \N 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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