Feta-Stuffed Chicken

Start to Finish: 30 minutes Makes: 4 servings


  • 1 ounce basil and tomato feta cheese (1/4 cup)*
  • 2 tbs. light tub-style cream cheese (1 ounce)
  • 1 tbs. chopped fresh mint
  • 4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
  • 1/4 tsp. freshly ground black pepper
  • Dash kosher salt
  • 1 tbs. extra-virgin olive oil
  • 1/4 cup chicken broth
  • 1 10-ounce package prewashed fresh spinach
  • 2 tbs. walnut or pecan pieces toasted
  • 1 tbs. lemon juice
  • Lemon slices, halved (optional)

* Note: If you can’t find basil and tomato feta cheese, stir 1 tsp. finely chopped fresh basil and 1 tsp. snipped oil-packed dried tomatoes, drained, into 1 ounce (1/4 cup crumbled) plain feta cheese.


  1. In a small bowl combine feta cheese, cream cheese, and mint; set aside. Using a sharp knife cut a 1 1/2 inch horizontal slit through the thickest portion of each chicken breast half to form a pocket that is about 1 inch deep. Stuff pockets with cheese mixture. Secure openings with wooden toothpicks. Season chicken with pepper and kosher salt.
  2. In a large nonstick skillet heat oil over medium-high heat. Add chicken; cook for 12 to 15 minutes or until tender and no longer pink (170° F), turning occasionally to brown evenly (reduce heat to medium if chicken browns to quickly). Remove chicken from skillet. Cover and keep warm.
  3. Remove skillet from heat for 1 minute. Carefully add chicken broth to skillet. Return to heat; bring to boiling. Gradually add spinach to skillet, cooking and tossing with tongs just until spinach is wilted (should take 2 to 3 minutes total). Stir in the nuts and lemon juice.
  4. To serve, divide spinach mixture among four dinner plates. Top with chicken breasts. If desired garnish with lemon slices.

Nutrition Facts per serving: 266 cal., 11 g total fat (3 g sat. fat), 92 mg chol., 345 mg sodium, 4 g carbo., 2 g fiber, 37 g pro.

Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 1/2 Fat

For Wave 1, serve with cooked quinoa and cooked zucchini. For waves 2 and 3, serve with cooked quinoa and fresh berries.

Wine Paring: Sauvignon Blanc

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