Ingredients
- 4 (4-ounce) boneless, skinless chicken breasts (1 pound)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon extra virgin olive oil
- 1 (10-ounce) package frozen spinach, thawed
- 1 teaspoon minced garlic
- ½ teaspoon dried basil
- ⅓ cup reduced-fat Feta cheese crumbles
- ½ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon Italian seasoning
- 8 toothpicks
Other:
Instructions
- Preheat the oven to 350 ℉. Lightly spray a casserole dish with nonstick cooking spray and set aside.
- Place chicken breasts in a plastic bag or in between wax paper. Using a rolling pin or a meat mallet, pound chicken to about ¼-inch thick.
- Season both sides of the chicken with salt and black pepper, then reserve on a plate.
- In a medium saucepan, heat the oil over medium-low heat. Add the spinach, garlic, and basil. Cook until spinach is heated through, about 8 minutes.
- Remove from heat and stir in the Feta cheese.
- Evenly distribute spinach mixture onto each chicken breast.
- Roll the breasts up and secure the ends together with 2 toothpicks. Place the chicken in the casserole dish, seam-side down.
- Heat the same saucepan over medium-low heat and add the chicken broth, lemon juice, butter, and the remaining seasonings. Cook until the butter has melted and sauce has warmed through, about 5 minutes, stirring occasionally.
- Drizzle ½ cup of sauce over chicken and bake for 30-35 minutes or until the internal temperature of the chicken reaches 165 ℉.
Nutrition Information
