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Greek-Style Stuffed Chicken Breasts

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 66037
cook method: stovetop

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6 boneless, skinless chicken breast halves
1 package (10 ounce size) frozen spinach
1/4 pound feta cheese
3 tablespoons Romano cheese, grated
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1 lemon, juiced
1 cup chicken broth
1 cup white wine
1 tablespoon oregano


Thaw the spinach and drain as much of the moisture as possible. Mix with the crumbled feta cheese, grated Romano, salt and pepper.

Make a slit in the side of each chicken breast. Fill the slit with the spinach mixture and close with wooden picks.

Heat the oil and butter in a large skillet. Brown the chicken breasts on both sides and remove to a warm platter.

Sprinkle the flour into the same pan and integrate with the remaining oil. Cook for about 1 minute. Slowly, add the wine and chicken stock and stir until a smooth sauce has formed. Add the lemon juice and the oregano, salt and pepper to taste.

Bring to a boil and return the chicken to the pan. Cover the pan and reduce the heat to a simmer. Simmer for 30 minutes until the chicken is very tender.

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330 calories, 15 grams fat, 8 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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