Spinach and Feta Stuffed Chicken Breast

Got this recipe from Skinny Taste I love all her recipes they are so good and healthy. This one takes a little more time but so worth it! I modified it by adding some marinara sauce on top a trick my friend Michelle taught me. We are both equally obsessed with Skinny Taste and cooking its a match made in food heaven. Anyway I made this recipe on Sunday with some grilled zucchini and some cheesy mashed potatoes.

What you'll need

10 oz package frozen chopped spinach, thawed and juice squeezed out

1 tsp oil

1/2 cup (2.5 oz) fat free Feta cheese

1/3 cup fat free ricotta

1/4 cup chopped parsley

1/4 cup chopped scallions

1/2 onion, chopped

2 cloves garlic

salt and pepper

3 (1.25 lbs) chicken breast halves

1 egg

1 tbsp water

1/2 cup whole wheat seasoned breadcrumbs (I used 4C)

spray oil

toothpicks

In a small sauté pan, heat oil. Add onions, garlic and scallions and sauté about 1 minute. Add spinach and parsley, salt and pepper and cook another minute. Removefrom heat, add feta and ricotta cheese.

Preheat oven to 350°.

Slice chicken breast halves into 3 thin cutlets. Pound them to make them thinner. This helps when you wrap the cutlets. Season chicken with salt and pepper.

Place just under 1/4 cup of spinach mixture in the center of the chicken. Roll it and secure the ends with toothpicks to prevent filling from coming out. It's ok if it's not perfect. The egg wash and breadcrumbs keep everything in place.

Dip chicken into egg wash, then breadcrumbs.

Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked through. Remove toothpicks and serve. Good Luck!