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Recipe: Spinach and Feta Stuffed Chicken


chicken
4 chicken breasts
1 tablespoon (plus extra) extra
virgin olive oil
2 tablespoons garlic, minced
1 cup onion, finely chopped
1 ½ cups frozen spinach,
chopped (defrosted and
drained)
½ cup feta cheese
½ teaspoon (plus extra) black
pepper
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon paprika (divided)
Salt

Directions: Preheat oven to 375 degrees. Prepare baking dish by spreading 1 tablespoon of olive oil over the bottom. Mix the garlic, onion, spinach, feta cheese, ½ teaspoon black pepper, oregano, and basil together in a bowl. Make a slit in the widest side of the breast—carefully ease the fillet knife into the breast, creating a pocket without cutting all the way through. Stuff ¼ of the filling into each breast and place in the prepared baking dish. Brush each breast with additional olive oil, and sprinkle with ¼ teaspoon paprika, salt, and additional pep-per. Bake uncovered for 40 to 55 minutes or until chicken is cooked through and juices run clear. Oven temperatures and thickness of the meat may vary, so keep an eye on them.

Serves 4

Nutrition Facts (per serving):
Calories: 275
Protein: 35 g
Carbs: 7 g
Fat: 9 g
Fiber: 0 g

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