Cheesy Feta Stuffed Chicken
- 1/4 C. crumbled basil and tomato feta cheese
- 4 Tbs. fat-free cream cheese
- 4 skinless, boneless chicken breast halves (about 1 lb. total)
- 1/2 tsp. pepper
- Dash salt
- 1 Tbs. olive oil
- 1/4 C. chicken broth
- 1 10 oz. pkg. prewashed fresh spinach
- 1 Tbs. lemon juice
- 1/4 C. walnuts or pecans
Combine feta cheese and cream cheese; set aside. Rinse the chicken; pat dry. Cut a horizonal slit through the thickest portion of the chicken breast half to form a pocket. Stuff pockets with cheese mixture. If necessary, secure openings with wooden pick. Sprinkle chicken with salt and pepper.
In a large nonstick skillet heat oil over medium-high heat. Cook chicken, uncovered, in hot oil about 12 minutes or until the chicken is tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Remove the chicken from skillet. Cover to keep warm.
Carefully add chicken broth to skillet. Bring to boil and add half of the spinach. Cover and cook about 3 minutes or until spinach is just wilted. Remove spinach from skillet, reserving liquid in the pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the walnuts or pecans and lemon juice. To serve, divide spinach mixture among 4 plates. Top with chicken breasts.