Spinach and Feta Stuffed Chicken

This is a tasty one folks and it's fairly simple. I believe the Mister's exact words were, "this one's a WINNER!" Like most of the recipes I cook or bake, it's clean and healthy as well as easy to prepare and doesn't require a laundry list of ingredients I wouldn't normally have on hand.


The flavor is mind blowing. Each bite was better than the last. The creamy feta taste mixed with the oregano is delicious. Who knew a dish with such flavor could also be healthy.


Unfortunately, the pictures aren't great. This is what happens when you're cooking multiples meals at a time and have little people at your feet (don't they know I prefer to cook in peace).


Adapted from Family.Fitness.Food.Flavor

Fix Friendly: 1 red, 1 green, 1/5 blue, 2 tsp. per serving
Servings:2


Ingredients:
2 small boneless, skinless chicken breasts, approximately 4 ounces each
1 (and a smidge) blue containers of  reduced fat Feta crumbled cheese (I used Athena's)
2 cups of fresh baby spinach
2-3 tsp. of evoo
1 tsp. oregano
sea salt and ground pepper to taste


*optional* I did not do this, but it sounds delicious.
*1/2 cup organic low sodium chicken broth
* juice of 1/2 lemon
* 1 tablespoon of coconut oil (be sure to adjust 21 Day Fix tsp. count if you use opt for this version)


Directions:
My chicken breasts were very think, instead of pounding them to flatten (ideal thickness, 1/2 inch), I butterflied them, which made stuffing easier. Set aside.


Heat 1 tsp. of evoo on medium to high heat. Add spinach and sauté for 1-2 minutes. I dabbed dry to remove excess oil after removing from pan.


In a small mixing bowl, combine spinach, feta and oregano. Mix well.


Lay chicken breasts flat and equally divide spinach mixture between both breasts. Close butterflied chicken breasts (if flattened and not butterflied, just fold breast in half) and secure closed with toothpicks if needed. Season each side with salt and pepper.


Heat additional evoo in medium size skillet over medium to high heat. Add chicken. Cook 6-7 minutes on each side until browned. Cover skillet and continue cooking on lower heat until chicken is no longer pink inside. Depending on thickness, this will be an additional 5-10 minutes. Remove from heat and set aside, keeping warm.


*optional* Add chicken broth, lemon and coconut oil to pan. Mix well, lowering heat and continuing to stir until oil is melted and sauce thickens to preferred consistency. Sauce can be drizzled lightly over chicken.




Suggested sides- quinoa, roasted mixed vegetables




Enjoy!
Melissa















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