Ingredients:
1/4 Cup Crumbled basil-and-tomato feta cheese (1 oz*)
2 Tablespoons fat-free cream cheese (1 oz)
4 Skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1/4 Teaspoon black pepper
1/2 Dash salt
1 Teaspoon olive oil
1/4 Cup chicken broth
1 10oz package rewashed fresh spinach, trimmed (8 cups)
2 Tablespoons walnut or pecan pieces, toasted
1 Tablespoon lemon juice
Lemon slices, halved (optional)
Method:
In a small bowl combine feta cheese and cream cheese. Set aside
Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket
Stuff pockets with the cheese mixture. If necessary secure openings with wooden toothpicks.
Sprinkle chicken with pepper and salt
In a large nonstick skillet cook chicken in hot oil over a med. high heat about 12 mins or until tender and no longer pink
Turn once (reduce heat to med. if chicken browns too quickly)
Remove chicken from skillet, cover and keep warm.
Carefully add chicken broth to skillet.
Bring to boiling, add half of the spinach.
Cover and cook about 3 mins. or just until spinach is wilted.
Remove spinach from skillet, reserving liquid in pan. Repeat with rest of spinach.
Return all spinach to skillet.
Stir in the nuts and lemon juice.
Stuff the chicken pockets.
To serve, divide spinach mixture among 4 dinner plates. Top with chicken breasts. If desired garnish with lemon slices. Makes 4 servings.
NOTE: If basil-and-tomato feta cheese is not available, stir 1 teaspoon finely snipped fresh basil and 1 teaspoon snipped oil packed dried tomatoes, drained into 1/4 cup plain feta cheese.
CARBS: 2
