Monday, June 4, 2012
Spinach and feta stuffed chicken
This recipe got great reviews from my test group of two - my husband and my friend. It uses (what seems to be) my staple ingredients of chicken breasts and rice. A few other fresh ingredients make this recipe colorful and packed with veggies!
3 boneless, skinless chicken breasts (I used organic)
1 bag of fresh chopped spinach (frozen works just as well)
1 package of low-fat, crumbled feta - to taste, use as much as you want
1 or 2 roma tomatoes, sliced
1 onion, chopped - to taste, as much as you'd like
1 package of brown rice (organic, brown rice in a convenience package)
1 cup of chicken broth (fat free, sodium free)
Garlic, salt, and pepper to taste
Preheat the oven to 350 degrees.
Pound the chicken breasts thin using a meat tenderizer. Then cut them in half so that you ultimately have 6 thin cutlets.
On the stovetop, wilt the spinach with some garlic, salt, and pepper. You can also add a little olive oil if desired. Add the feta and chopped onion, let simmer.
Cook the rice according to instructions. Pour in the bottom of a glass baking dish and mix with the chicken broth and whatever seasoning you'd like.
Prepare the chicken cutlets by placing a scoop of the spinach mixture in the center and folding the chicken over. Secure with a toothpick and add a slice of tomato on top.
Mix the remaining spinach and tomatoes into the rice in the pan. Place the stuffed chicken pieces into the pan on top of the rice.
Bake for 25 minutes at 350 and serve!