By Penny McDowell
Preheat your oven to 375°F (190°C).
Pound the chicken breast until it's about 1/2-inch thick using a meat mallet or rolling pin.
In a skillet over medium heat, add 1/2 tbsp olive oil and sauté the spinach until wilted, about 3 minutes. Remove from heat.
In a bowl, mix the sautéed spinach with feta cheese. Add a pinch of salt and black pepper to taste.
Place the spinach and feta mixture onto one side of the flattened chicken breast, then fold it over to cover the filling.
Secure the stuffed chicken breast with toothpicks to keep the filling inside.
Heat the remaining 1/2 tbsp olive oil in an oven-proof skillet over medium-high heat. Sear the chicken breast on both sides until golden brown, about 3 minutes per side.
Transfer the skillet with the chicken breast to the preheated oven. Bake for 15-20 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is baking, toss the mixed greens with vinaigrette dressing in a salad bowl.
Once the chicken is done, let it rest for 5 minutes before slicing. Serve with the mixed greens on the side.
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By Penny McDowell
This Main Course Salad Chicken Healthy Dinner recipe is ready in 40 minutes and features Chicken Breast, Fresh Spinach, Feta Cheese and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 375°F (190°C).
Pound the chicken breast until it's about 1/2-inch thick using a meat mallet or rolling pin.
In a skillet over medium heat, add 1/2 tbsp olive oil and sauté the spinach until wilted, about 3 minutes. Remove from heat.
In a bowl, mix the sautéed spinach with feta cheese. Add a pinch of salt and black pepper to taste.
Place the spinach and feta mixture onto one side of the flattened chicken breast, then fold it over to cover the filling.
Secure the stuffed chicken breast with toothpicks to keep the filling inside.
Heat the remaining 1/2 tbsp olive oil in an oven-proof skillet over medium-high heat. Sear the chicken breast on both sides until golden brown, about 3 minutes per side.
Transfer the skillet with the chicken breast to the preheated oven. Bake for 15-20 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is baking, toss the mixed greens with vinaigrette dressing in a salad bowl.
Once the chicken is done, let it rest for 5 minutes before slicing. Serve with the mixed greens on the side.
Calories per Serving: 400
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