Spinach and herb stuffed chicken

Recipe Information

Ingredients

• 6 small-medium boneless, skinless chicken breasts

• 4 ounces baby spinach, julienne cut

• 1/4 cup part skim ricotta cheese 

• 1/4 cup reduced fat feta cheese 

• 2 tablespoons light sour cream 

• 2 tablespoons sun dried tomatoes, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon Dijon mustard 

• 2 tablespoons green onions, finely chopped

• 1/2 teaspoon salt 

• 1/2 teaspoon freshly ground pepper 

• 1/2 teaspoon oregano 

• 1/4 teaspoon basil 

• 1 tablespoon extra virgin olive oil 

Directions

• Preheat the oven to 375 degrees.

• Set aside the chicken and olive oil. Combine the remaining ingredients until evenly mixed.

• Make a pocket in each chicken breast. This is done by cutting a small-medium sized slit with a paring knife and then using you finger to make the pocket bigger.

• Place the stuffing mixture in the pocket of each chicken breast.

• Using a skillet on medium-high, heat the olive oil and brown each chicken breast for 2 minutes.

• Place the chicken on a rimmed baking sheet and bake for 25 minutes.

Nutrition (per serving)

• Calories: 247 cal

• Total fat: 7g

• Cholesterol: 102mg

• Sodium: 509mg

• Carbohydrate: 4g

• Fiber: <1g

• Protein: 41g