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| "A Greek twist on a classic chicken dish!" |
INGREDIENTS:
4
boneless, skinless chicken breasts
2
tablespoons olive oil
3
cups fresh or 1 cup frozen spinach
1/2
cup onion, loosely chopped
3
tsp. pine nuts
1
tsp. fresh parsley, chopped
1/8
teaspoon cinnamon
4
tbsp. feta cheese, crumbled
1
egg, scrambled
4-6
tbsp. bread crumbs (I prefer Panko; gluten free skip this step)
PREPARATION:
Preheat
oven to 350 degrees F
1. In a large skillet, sauté onions in olive
oil until soft.
2. Add spinach, parsley, cinnamon, and pine
nuts to the skillet; sauté until the water from the spinach has
evaporated. Set aside.
3. Lay each chicken breast on a cutting board
and slice across to form a “pocket” (as you would slice a hamburger roll).
4. Open each breast and stuff with 1/4 of the
spinach mixture. Sprinkle 1 tbsp. of the
Feta cheese over the spinach mixture.
5. Close the breast and secure with two
toothpicks.
6. Place breasts in glass baking dish sprayed
with non-stick spray.
7. Brush egg over each breast then sprinkle 1
- 1 1/2 tablespoons of bread crumbs onto each breast.
8. Bake for 25-30 minutes in 350 degree oven.
9. For a great presentation, place on cutting
board, remove toothpicks, carefully slice into three strips and place on plate.
10. Serve and enjoy!
