Spinach-Stuffed Chicken Breasts
- 1 c whole wheat flour
- 1/2 t salt
- 1 t freshly ground pepper
- 1 c skim milk
- 3 boneless, skinless chicken breasts (sorry, Alton, we're going for convenience here)
- 1 T olive oil
- 1 T garlic, minced
- 2 c spinach
- 1 plum tomato, de-seeded and diced
- 1/4 c reduced-fat feta
- 3 toothpicks
Preheat oven to 350.
Combine flour, salt, and pepper in a small bowl. Pour milk into another small bowl.
Place plastic wrap above and below each chicken breast. Pound thin over the plastic wrap.
Heat olive oil in a pan over medium-high heat. Stir in garlic. Cook 2 minutes. Add spinach and tomato. Reduce heat to low, cover and cook til spinach wilts, about 4 minutes. Stir in feta.
Spread the spinach mixture over the chicken breasts.
Roll the chicken breasts up and secure with a toothpick (or a half of a bamboo skewer if you ran out like I did). Dip into the skim milk, then coat in the flour mixture. Spray cooking spray over a cookie sheet and place chicken breasts on pan.
Bake at 350 for 30-35 minutes, or until internal temperature reaches 165.
What's your favorite easy weeknight meal?