Spinach and Feta Stuffed Chicken Breasts
Ingredients
The filling
-
1
tsp
olive oil
-
½
medium
onion, chopped
-
2
cloves
garlic, minced
-
¼
cup
chopped scallions
-
10
oz
frozen chopped spinach, thawed and juice squeezed out
-
¼
cup
chopped parsley
-
1
tbsp
fresh dill
-
½
cup
crumbled Feta cheese
-
⅓
cup
fat free ricotta
-
¼
tsp
kosher salt
-
to taste
pepper
The chicken
-
8
thin skinless chicken breast cutlets
1.5 lbs total
-
1
large
egg
-
1
tbsp
water
-
½
cup
whole wheat seasoned breadcrumbs
For cooking
-
as needed
cooking spray or oil mister
Instructions
- Preheat the oven to 350°F and spray a baking sheet with cooking spray.
- Heat olive oil in a skillet and sauté onions, garlic, and scallions until fragrant.
- Add spinach, parsley, dill, salt, and pepper, and cook until heated through.
- Remove from heat and mix in feta and ricotta cheese.
- Season chicken with salt and pepper, then place about ¼ cup of the spinach mixture in the center of each chicken cutlet and roll them up.
- Dip the chicken rolls in a mixture of whisked egg and water, then coat with breadcrumbs.
- Place the chicken seam side down on the baking sheet and spray the tops with cooking spray.
- Bake for about 25 minutes or until cooked through.
Nutrition Facts (estimated)
Servings
8
Calories
169
Total fat
5g
Total carbohydrates
8g
Total protein
25g
Sodium
177mg
Cholesterol
31mg
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