Spinach-Stuffed Chicken Breasts

Ever had one of those days where you just don't feel like spending a lot of time in the kitchen?  You consider picking up dinner, but you decide it would be better to eat healthy (or maybe you've already been to Chick-Fil-A three times that week).  Well, that happened to me the other day, and I managed to whip something up with some defrosted chicken breasts and some spinach that I needed to get rid of.  It turned out pretty good, so I thought I'd share!

Spinach-Stuffed Chicken Breasts

Ingredients

• 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

Directions

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?