Stuffed Chicken Breasts with Spinach and Feta

[Guest guest]

Stuffed Chicken Breasts with Spinach and Feta

2 tsps olive oil

1 tbsp minced shallot

1 pkg frozen chopped spinach, thawed and drained

1/2 cup crumbled feta cheese

2 tbsps plain dry bread crumbs

1/2 tsp dried oregano

1/8 tsp dried thyme

1/8 tsp ground pepper

Salt to taste

1-1/4 lbs boneless and skinless chicken breast (2 whole breasts, halved)

Paprika to taste

2 tbsps water

2 tbsps white wine

Preheat oven to 350 deg F. In a medium nonstick skillet, heat the oil

over medium-high heat. Add the shallot and cook, stirring, until

translucent, about 30 seconds. Remove from heat. Stir in the spinach,

feta, bread crumbs, oregano, thyme, pepper and salt. Pound the

chicken breasts between 2 pieces of wax paper until 1/4-inch thick.

Remove wax paper. Place 1/4 of the spinach mixture on each chicken

breast. Spread to within 1/4-inch of the edge of the breast. Roll

starting at the pointy bottom. Fasten with toothpicks. Place the

breasts in a 9-inch square baking pan. Lightly sprinkle paprika over

the rolls. Pour the water and wine into the baking pan. Cover with

aluminum foil and bake 25 to 30 minutes or until cooked through. Cut

the rolled chicken breasts crosswise into 1/2-inch slices. Arrange on

serving platter; Pouring the cooking liquid over the sliced rolls.

Serves 4

262 Calories;8g Fat;2g Fiber;38g Protein;6g Carbs;99mg Chol;397mg Sodium

The Ultimate Diabetes Cookbook

Marilyn

Moderator for ~

Diabetic_Recipes

Any advice or recipe found here should be

passed by your dietician or physician,

to see that it is right for you.