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Recipe: Chicken Breasts Stuffed with Feta and Spinach

Main Dishes - Chicken, Poultry
CHICKEN BREASTS STUFFED WITH FETA AND SPINACH
Source: rec.food.recipes
From: The AUSSIE Low Carb Gourmet Tony Blakemore 2002
Serving Size : 4

4 LARGE chicken breastS -- skinned and boned
2 oz Feta cheese -- 60g thinly sliced
10 oz frozen spinach -- 300g thaw & drain
1 tbsp lemon juice
2 tsp olive oil
salt and pepper -- to taste

Preheat oven to 350 F-180 C Wash and dry chicken. Cut a horizontal pocket in each breast taking care not to pierce the top, bottom or sides. In a small bowl combine spinach and Feta and mix well. Fill pockets in chicken breasts with Feta mixture and secure with toothpicks.
Place in a glass or ceramic baking dish.
Mix together lemon juice, olive oil, salt and pepper and pour over chicken. Marinate 30 minutes, turning once. Season chicken with salt and pepper and broil until golden, about 15 minutes.

Per Serving (excluding unknown items): 574 Calories; 32g Fat (51.6% calories from fat); 65g Protein; 4g Carbohydrate; 2g Dietary Fiber; 198mg Cholesterol; 393mg Sodium. Exchanges: 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

MsgID: 3116833
Shared by: Gladys/PR
In reply to: WEIGHT LOSS WEDNESDAY: Low Carb Recipes
Board: Daily Recipe Swap at Recipelink.com
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