Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Breasts Stuffed With Feta And Spinach
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- #60957
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 chicken breast halves, skinned and boned
2 ounces feta cheese, thinly sliced
1 package (10 ounce size) frozen spinach, thawed and drained
1 tablespoon lemon juice
2 teaspoons olive oil
salt and pepper, to taste
directions
Preheat oven to 350 degrees F; wash and dry chicken.
Cut a horizontal pocket in each breast taking care not to pierce the top, bottom or sides. In a small bowl combine spinach and Feta and mix well. Fill pockets in chicken breasts with Feta mixture and secure with toothpicks. Place in a glass or ceramic baking dish. Mix together lemon juice, olive oil, salt and pepper and pour over chicken.
Marinate 30 minutes, turning once. Season chicken with salt and pepper and broil until golden, about 15 minutes.
added by
Kelline
nutrition data
205 calories, 7 grams fat, 4 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 3, 2012
Absolutely loved it!! Easy to follow recipe and tasted wonderful.
March 7, 2012
My only complaint about this recipe was that the filling itself was a little bland. It needed salt at a minimum but I would have preferred some additional herb or something as well. The chicken was good and tender and had a little flavor from the marinade and salt/pepper. But not enough to really compensate for the bland filling. Taste-wise this recipe rates a "3" but it only needs just a little flavor to move it up to a top-notch recipe that I'm giving it a "4".