Chicken Stuffed with Spinach, Feta and Pine Nuts

  • 5 ounces fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon fresh thyme, minced
  • 2 teaspoons fresh lemon juice
  • 2   garlic cloves, minced
  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup fat-free, lower-sodium chicken broth

Preheat oven to 350°.  Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.

 

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