Feta-Stuffed Chicken with Wilted Spinach
Ingredients
- 3 (6-oz) boneless, skinless chicken breasts
- ½ tsp kosher salt, divided
- ¼ tsp pepper, divided
- ⅓ cup crumbled feta cheese
- 1 Tbsp olive oil
- 1 Tbsp butter
- ½ pint grape tomatoes, halved
- 1 (6-oz) pkg baby spinach
- 1 Tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F. Sprinkle chicken with ¼ tsp salt and ⅛ tsp pepper. Cut a horizontal slit through the thickest portion of each breast to form a pocket. Stuff cheese into each pocket.
- Cook chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer to a foil-lined rimmed baking sheet. Bake 10 minutes or until chicken is done.
- Meanwhile, melt butter in skillet over medium heat. Add tomatoes; sprinkle with ¼ tsp salt and and ⅛ tsp pepper. Cook 3 minutes. Add spinach, in batches, and vinegar; cook 1 to 2 minutes or until spinach is wilted. Serve with chicken.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
357
|
357
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 43 | 43 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 625 | 625 |
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