• 1/4 cup crumbled basil-and-tomato feta cheese
• 2oz. fat-free cream cheese
• 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
• 1 teaspoon olive oil or cooking oil
• 10oz. package prewashed fresh spinach
• 2 TBS walnut or pecan pieces
• 1 TBS lemon juice
In a small bowl combine feta cheese and cream cheese; set aside.
Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks (I didn’t have any… this would have helped with my stuffing spillage you’ll see later!). Sprinkle chicken with pepper and salt to season.
In a large nonstick skillet cook chicken in hot oil over medium-high heat (about 12 minutes) or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Remove chicken from skillet. Cover and keep warm.
Carefully add 1/4 cup water to your still hot skillet. Bring to boiling; add half of the spinach. Cover and cook about 3 minutes or just until spinach is wilted. Remove spinach from skillet, reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice.
Servings Per Recipe: 4
Amount Per Serving: Calories: 217; Total Fat: 8g; Total Carbs: 5g; Dietary Fiber: 2g; Protein: 34g
WW Points Plus: 6