Spinach & Feta Stuffed Chicken

12 oz chicken breast, raw (3 large 4oz chicken breast)

1 clove garlic, minced

6 oz fat free feta crumbles

1 handful fresh baby spinach

8-10 leaves basil, fresh

1 tsp extra virgin olive oil

1/4 tsp salt

1/4 tsp freshly cracked black pepper

 

Directions 

Preheat the oven to 375F

In a food processor, blend the feta, garlic, spinach, basil and salt and pepper. The feta should almost looked whipped and there should be no large pieces of basil or feta. 

Take each breast and place it between two sheets of parchment paper. Pound it thin using a rolling pin or a pan. You want it to be a little less than 1/2” in thickness so you can roll it up later.

 

Remove the parchment and season both sides of the chicken with salt and pepper.

Portion out the feta and basil mixture onto each chicken breast and gently spread the mixture out on one side. Focus it more towards the middle so it doesn’t spill out when you roll. 

Gently roll the breast up and secure with 2 toothpicks. 

Place on a spray pan and drizzle the chicken with the extra virgin olive oil.

 

Bake in the oven for 30-35 minutes. 

 

You can also remove the last 5 and transfer to a pan of marinara sauce to finish cooking. Top with fresh basil and enjoy with pasta or on its own!

 

Serves 3

Calories per serving 213

Macros

3 fat 

7 carb

48 protein 

 

Search Rushing to the Kitchen Spinach & Feta Stuffed Chicken on MyFitnessPal