Greek Spinach-Stuffed Chicken Recipe

Greek Spinach-Stuffed Chicken

Original Recipe: foodnetwork.com

INGREDIENTS:

• 3 1/2 cups chopped baby spinach (about 8 ounces)
• 1/4 cup crumbled low-fat feta cheese
• 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup low-sodium chicken broth
• 2 tablespoons white wine vinegar
• 2 tablespoons finely chopped sun-dried tomatoes
• 8 ounces ditalini (about 1 3/4 cups) OR low-carb pasta of choice
• 1 tablespoon chopped fresh mint

DIRECTIONS:

1. Combine 2 cups spinach, the feta, and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
2. Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar, and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
3. Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
4. Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

Nutrition Facts: per serving

• Carbohydrates – 50g (based on serving with pasta – 1 cup)
• Protein – 51g
• Fat– 12g

Back to October 2024 NewsletterSign Up For The IDS Monthly Newsletter!

Print