1 package of thinly sliced chicken breasts (usually 5 to a package)
1-10 ounce package of frozen spinach, chopped (thaw and squeeze out all the liquid)
1 teaspoon of olive oil
1/2 cup of reduced fat traditional Feta cheese
1/3 cup of reduced fat Ricotta cheese
1/4 cup fresh flat leaf Parsley, chopped
1/4 cup green onion, chopped (about 4 to 5 green onions)
1/2 white onion, chopped
2 cloves of garlic, chopped finely
salt and pepper to taste
1/4 cup of egg beaters (or you can use 1 egg)
1/2 cup of plain bread crumbs
toothpicks
Preheat oven to 350 degrees
In a skillet heat the olive oil, then add the garlic, green onions and white onion and saute for about a minute, then add the spinach and parsley, toss around and then add the salt and pepper and cook for several minutes. Then remove from the heat and mix in the ricotta and feta cheese.
If you can't find the thinly sliced chicken breasts at your local store, then cut your chicken breast in half (length wise) and pound out to become thin.
Season chicken with salt and pepper on both sides.
Now stuff the chicken with about 2 tablespoons of spinach mixture, easiest if you put in the center of the breasts, then roll the chicken breasts and secure with toothpicks.
In a deep dish put your egg or eggbeaters in mixed with a little bit of water - this makes your egg wash. And also put your bread crumbs in another deep dish.
Dip or brush your stuffed chicken with the egg wash and then put them in the bread crumbs...this will help the spinach mixture stay in better.
On a cookie sheet, spray with cooking spray and then place the stuffed chicken on the cookie sheet. I then sprayed the chicken with a little bit of cooking spray - just to help it turn a golden brown.
Then bake the stuffed chicken for about 20 to 25 minutes...until the chicken is cooked through.
I let it sit for a couple minutes once out of the oven and then remove the toothpicks to serve.
I served this with wild rice and asparagus.
Enjoy!!!!
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