In a small bowl combine feta cheese and cream cheese; set aside.
Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks (I didn't have any... this would have helped with my stuffing spillage you'll see later!). SIn a large nonstick skillet cook chicken in hot oil over medium-high heat (about 12 minutes) or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly).
Remove chicken from skillet. Cover and keep warm.prinkle chicken with pepper and salt to season.
Carefully add 1/4 cup water to your still hot skillet.
Bring to boiling; add half of the spinach.
Cover and cook about 3 minutes or just until spinach is wilted.
Remove spinach from skillet, reserving liquid in pan.
Repeat with remaining spinach. Return all spinach to skillet.
Stir in the nuts and lemon juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 70.1mg||22 %|
|Sodium 176.3mg||6 %|
|Potassium 349.8mg||9 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 29.5g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 149
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