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Chicken Stuffed With Feta and Spinach

55 Minutes
443 Calories
11 Ingredients
4 Servings



  1. Preheat oven 400°F.
  2. Prepare Wild Rice Pilaf recipe according to directions.
  3. Place a large skillet over medium-high heat and add spinach leaves and water. Cover and cook 1 minute until leaves are wilted. Remove from heat and set aside.
  4. Place a piece of plastic wrap on a cutting board. Place chicken breasts on the board and cover with another piece of plastic wrap. Pound with a mallet or heavy spoon until chicken is 1/2-inch thick. Remove plastic and spread drained spinach leaves and feta cheese on chicken breasts. Top with lemon juice and salt-free seasoning. Roll up and secure with toothpicks.
  5. Place flour in a shallow dish and dredge each chicken roll to cover all sides.
  6. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add chicken rolls and cook 2 to 3 minutes on each side to lightly brown. Spray a baking dish with nonstick cooking spray. Place the chicken rolls in the dish. Bake 15 to 20 minutes.
  7. Transfer chicken to a cutting board and remove toothpicks. Cut each breast crosswise into 1/2-inch slices and fan out.
  8. Serve with wild rice pilaf.
  9. Makes 4 servings.


  • Calories 443
  • Sodium 426mg
  • Fat 13g
  • Protein 36g
  • Carbs 45g
  • Fiber 4g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 443
% Daily Value
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 426mg 18%
Total Carbohydrate 45g 15%
Dietary Fiber 4g 16%
Total Sugars 9g
Protein 36g
Calcium 124mg 12
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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