Basil & Feta Stuffed Chicken Breast |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a recipe that I found in a low fat cookbook and have modified slightly. It is a very tasty and light meal, with a rich and savory texture Ingredients:
1/4 cup feta cheese |
2 tablespoons neufchatel cheese (light cream cheese) |
1/2 cup chopped roma tomato |
2 tablespoons chopped fresh basil |
4 boneless skinless chicken breasts |
1 tablespoon olive oil |
2 cups low sodium chicken broth |
1 (10 ounce) package fresh spinach |
1 teaspoon paprika |
salt & fresh ground pepper |
4 -8 toothpicks, to hold prepared stuffing |
Directions:
1. In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
2. Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
3. Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
4. Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
5. Remove chicken and keep warm.
6. In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
7. To serve, divide the spinach among 4 plates and add chicken breasts to top,
8. Add a bit of zest with fresh lemon juice on top of plates.
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