Chicken Stuffed with Spinach, Feta, and Pine Nuts

Ingredients

  • ½ cup fat-free, lower-sodium chicken broth
  • 1 tablespoon olive oil
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 garlic cloves, minced
  • 2 teaspoons fresh lemon juice
  • + 4 more ingredients
    • 1 teaspoon fresh thyme, minced
    • 2 tablespoons pine nuts, toasted
    • ½ cup (2 ounces) crumbled feta cheese
    • 5 ounces fresh spinach, chopped

1. Preheat oven to 350°. 2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean. 3. Combine spinach, cheese, nuts, thyme, juice, and gar...

View full recipe at SpringPad

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