OK, so I made these yesterday as part of my food prep day (we’ll get to that in a later post) and they are delish! My kids loved them and they make for a great meal, paired with brown rice and some steamed veg. Plus, it’s one of those things that looks like you slaved over it, when you really didn’t
STUFFED CHICKEN BREASTS
6 boneless, skinless chicken breasts
1-2 cups spinach
1/2 cup fresh parsley
1 tablespoon EVOO
1/4 cup feta cheese crumbles (I used the tomato/basil flavor, YUM!)
Food processor (if you do not own one, you can chop it all, but it takes forever! The processor makes it super quick)
Preheat oven to 350 degrees F
Place chicken breasts between plastic wrap and get some anger out by pounding them with a mallet until they are even all around. Don’t go too thin.
Throw spinach, parsley, feta, EVOO, and onion and the food processor and zap it until it looks like a paste. This is where you can add a little salt/pepper if desired.
Place about 1 and 1/2 spoon fulls of mixture into chicken breasts and roll (you shouldn’t need anything to hold it).
Place in baking pan sprayed lightly with cooking spray.
Bake in oven for about 20-22 minutes or until chicken springs back when you touch it (totally how you can tell if it’s done).
Let sit for a couple of minutes, then slice and serve warm with brown rice and your choice of veggies or salad.
These are also great to pack in your lunch kit for on the go eating.
1 serving is less than 150 cals and only about 2 grams of fat, PLUS you get loads of nutrients from the spinach, liver cleansing from the parsley, and lean, muscle-building protein from the chicken. It’s a knockout!
From my table to yours, ENJOY!