Mediterranean Chicken with Peach Baby Spinach
Mediterranean Chicken and Peach Baby Spinach
(Without Capers)
Calories 397 (30% from fat)
Fat 13.5 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Chol. 150 mg.
Sodium 460 mg.
Carb. 11 gram
Fiber 2 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 57 gram
Mediterranean Chicken and Peach Baby Spinach
(With Capers)
Calories 397 (30% from fat)
Fat 13.5 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Chol. 150 mg.
Sodium 570 mg.
Carb. 11 gram
Fiber 2 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 57 gram
Ingredients
4 boneless, skinless, chicken breasts (5-6 oz. each)
6 Tbsp. crumbled feta (approximately 2 oz.)
4 Tbsp. chopped olives
fat-free olive oil cooking spray
1 Tbsp. extra virgin olive oil
1/2 tsp ground black pepper
1/2 cup peach salsa
(We used Sarchi Peachy Zinger Salsa.)
6 oz. package baby spinch
1 lemon
Optional
2 Tbsp. capers in liquid
1. Preheat over to 375 degrees Fahrenheit. Cut a pocket in the thickest part of each chicken breast.
2. Mix the feta cheese and chopped olives in a bowl and then stuff 1/4 of the mixture in each chicken.
3. Heat a non-stick frying pan on medium-high heat and spray with fat-free olive oil cooking spray. Season the chicken with pepper and cook in frying pan until brown. (Approximately 2 minutes each side.)
4. Coat baking dish with fat-free olive oil cooking spray and add the stuffed, browned chicken. Drizzle the olive oil over the chicken and bake for 18 minutes.
5. 5 minutes before chicken is finished pour the peach salsa and baby spinach in non-stick frying pan. Cook until slightly wilted.
6. Serve each chicken breast with 1/4 spinach and salsa mixture. Squeeze 1/4 of the lemon over each chicken. Top with 1/2 Tbsp. capers over each chicken if desired.
Yield: 4 Servings
Freeze individual stuffed chicken breasts for easy re-heating later.
Make sure to stop at step 4 when preparing for freezing.
To thaw, microwave chicken on high for approximately 5 minutes and follow steps 5 and 6 to prepare peach baby spinach.