Chicken Breasts Stuffed with Spinach and Cheese

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 tsp. oregano
• 4 cups baby spinach
• 1 scallion, chopped
• 1/4 cup reduced-fat feta cheese
• 1 tsp. dried thyme
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• salt
• freshly ground black pepper
• toothpicks

Makes 4 Servings

1. Season chicken breasts with salt and pepper. Let Sit for 15 minutes.
2. While the meat rests, heat a sauté pan over medium heat. Add 1 tablespoon of olive oil and onions, cook until onions are slightly browned. Add 3 minced garlic cloves and oregano; cook until aromatic. Stir in the spinach and scallion and cook until spinach is wilted. Place in a a baking dish and cool in the refrigerator for 15 minutes. Once the filling is cool, fold in the feta cheese and season with salt and pepper.
3. To make a pocket in each chicken breast, lay the chicken breast flat on a cutting board. Hold the paring knife flat, parallel to the cutting board. Make an incision in the middle of the thickest part of the chicken breast. Insert the knife almost all the way into the chicken breast, leaving a 1/4-inch-thick border. Keeping the knife flat, move it forward to form a pocket in the breast, trying to keep the opening to 1-inch in size, with a 1/4-inch thick border.
4. Gently fill the pocket with 1/2 cup of the cool filling. Using toothpicks, close the opening of the pocket.
5. Heat the sauté pan over medium heat. Add the remaining oil. Lay the chicken breasts flat in the pan and cook until golden brown. Turn and cook on the other side until golden brown. By this time, the chicken should be cooked all the way through and the filling should be warm. If the chicken is still undercooked, place in a 350 F oven and cook for a few more minutes. Remove chicken from sauté pan and let rest in a warm place.
6. Return pan to medium heat. Add remaining garlic and thyme. Cook for 1 minute; add white wine and reduce to 1 tablespoon. Add chicken stock, bring to a simmer, and reduce by one half. Adjust seasoning and serve with warm chicken.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The recipe may look overwhelming but it's very simple to make. This dish has a Mediterranean flare and it is deliciously comforting. the key ingredients of Greek cuisine are spinach and feta which go so well together. The white wine and chicken broth go so well together they give the chicken a nice sauce to it. You can use Swiss chard in place of the spinach and goat cheese in place of the feta and your meal will still be tasty. The recipe recommends you can serve brown rice, roasted vegetables, and/or whole grain rolls. This meal is so filling with the chicken and spinach you won't need a side dish. I do highly recommend topping the chicken breasts with a tablespoon or two of Sun-Dried Tomato Pesto for an authentic Mediterranean flare.