Two Faced Chef

It’s been really cold in NYC.  Like painfully cold.  Like I need hot food smothered in cheese kind of cold.  However, I need to put this blog on a diet, so the cheese to meat ratio will be lessened and vegetables will be our main filler.  Result?  Spinach and Feta Stuffed Chicken Breasts.  I used feta because it’s a strong cheese in which a little can go a long way.  Frozen spinach tastes almost identical to fresh when stuffed inside some meat, so it was a perfect choice.  I suggest weighing your cheese for optimal calorie counting, but hey, that’s just me.

Ingredients:

• 2 chicken breasts, trimmed  (Mine were about 7 ounces each before cooking.)
• 2/3 of a 10 oz package frozen spinach, cooked as directed on the package and drained
• 1 ounce feta cheese, crumbled
• 1/4 cup of a no salt, low calorie marinade  (I used Mrs. Dash Zesty Garlic.)
• Olive oil Pam
• Toothpicks

Rinse and trim the chicken breasts. 

Make a slit in the side of the chicken breast, without cutting all the way through, making a pouch. 

Marinate the “pouched” chicken from 30 minutes to overnight. 

Preheat the oven to 375 degrees.  Stuff each of the chicken breasts with half of the spinach and cheese, and close the pouch by threading through a toothpick. 

Heat up a large pan that can go into the oven and spray with Pam.  Sear the chicken on both sides for 3 minutes each, then move into the hot oven. 

Cook for about 10 to 15 minutes or until the chicken is cooked through.  Remove toothpick.  Enjoy!

I didn’t serve these with anything because I felt that the vegetables were kinda inside and I was really tired.  Rico told me it would have been better with a Mediterranean side to make it all fit together.  I think he should keep his mouth shut.  Ah, love.

Each breast is around 300 calories and they are quite filling!