Stolen from the Sonoma Diet recipes forum! Originally posted by LindaT
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled - I used fat free, can also use low fat
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 -1.5 cups chicken stock - use too much and the sauce will be runny
2 cups loosely packed torn fresh spinach leaves - *use a LOT more*
1 ripe tomato, chopped - User more!
Note - adjust seasonings to your own taste.. add more or change them!
In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Season breast with salt and pepper
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side. Pour chicken stock over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
No info on serving #. I would say 6.
* if the sauce is too runny- in a bowl, whisk a little whole wheat flour with some water til smooth, Add this to the sauce and heat til thickened to desired consitency.
My 40th Birthday Weight Loss Goal!
Last edited by Jennie527; 02-02-2006 at 01:57 PM.