Spinach and Feta Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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chicken and spinach Ingredients:
2 tbsp. olive oil |
30 g chopped onion |
1 clove garlic, crushed |
120 g fresh spinach, remove stems and chop |
100 g feta cheese |
1 tsp. dried basil leaves |
500 g chicken breasts, skinned, split and boned |
225 g stewed tomatoes |
Directions:
1. In medium skillet, over low heat, heat oil. Add onions and garlic; cook, stirring until tender. Add spinach; cook 2 to 3 minutes. Remove from heat.
2. Stir in cheese and basil. Cut a slit in each breast. Fill each pocket with 1/4 of cheese mixture.
3. Place breast, skin side up in lightly greased 9 x 9 x 2 inch square pan. Bake at 375 degrees for 25 minutes or until chicken is cooked.
4. Place chicken on cutting board. Cool slightly. Cut each breast into 1 inch slices Arrange on serving platter and served with stewed tomatoes.
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