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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Adapted from September issue of SELF magazine...just a little lower in fat and calories than the original. Ingredients:
10 ounces chicken breasts |
2 ounces fat free feta cheese |
1/2 cup spinach, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 tablespoon olive oil |
7 ounces artichoke hearts, drained and quartered |
1 tablespoon kalamata olive, chopped |
1/2 tablespoon red wine vinegar |
1/4 cup low sodium chicken broth |
Directions:
1. Preheat oven to 400 degrees.
2. Slice chicken breast almost in half, horizontally, and open like a book.
3. Combine cheese and spinach and place inside chicken breast; sprinkle with salt and pepper.
4. Roll chicken breast into tight log and secure with toothpicks.
5. Heat olive oil in ovenproof skillet; brown breasts evenly for 10 minutes total.
6. Add artichoke hearts, olives, and vinegar; cook for two minutes or until vinegar evaporates; add chicken broth.
7. Cover pan tightly with aluminium foil; place in oven and cook for about 12 minutes or until chicken is fully cooked.
8. Remove from oven; slice chicken into 1/2 inch thick slices and divide dish upon two plates.
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