Lakin/Thompson Recipes

Ingredients

1. 4 (4-ounce) boneless, skinless chicken breasts (1 pound)
2. ½ tsp each salt and pepper
3. ½ tbsp extra virgin olive oil
4. 1 (10-ounce) package frozen spinach, thawed
5. 1 tsp minced garlic
6. ½ tsp dried basil
7. ⅓ cup reduced-fat Feta cheese crumbles
8. ½ cup low-sodium chicken broth
9. 1 tbsp lemon juice
10. 1 tbsp unsalted butter (optional)
11. ½ tsp garlic powder, dried oragano, parseley and Italian seasoning
12. 8 toothpicks

 

Preparation

• Preheat the oven to 350 ℉. Lightly spray a casserole dish with nonstick cooking spray and set aside.
• Place chicken breasts in a plastic bag or in between wax paper. Using a rolling pin or a meat mallet, pound chicken to about ¼-inch thick.
• Season both sides of the chicken with salt and black pepper, then reserve on a plate.
• In a medium saucepan, heat the oil over medium-low heat. Add the spinach, garlic, and basil. Cook until spinach is heated through, about 8 minutes.
• Remove from heat and stir in the Feta cheese.
• Evenly distribute spinach mixture onto each chicken breast.
• Roll the breasts up and secure the ends together with 2 toothpicks. Place the chicken in the casserole dish, seam-side down.
• Heat the same saucepan over medium-low heat and add the chicken broth, lemon juice, butter, and the remaining seasonings. Cook until the butter has melted and sauce has warmed through, about 5 minutes, stirring occasionally. If you are omitting butter, then just add a touch of extra broth.
• Drizzle sauce over chicken and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 ℉.

 

 

 

Notes

"Low in sat fat and calories"