Spinach & Feta Stuffed Chicken

I have made this dish many times but I recently found a variation of the recipe that cuts the calories a bit.  I prefer this version better than my "old" way!  Who knew you could cut some fat out and it would still taste good?!  I found the recipe here.  I served it with grilled sweet potato fries and broccoli.

Ingredients:

Fresh spinach (about 1/2 bag)

1 tsp olive oil

1/2 cup fat free feta cheese

1/3 cup fat free Ricotta cheese

1/4 cup chopped parsley (I just used a little dry parsley)

1 small shallot, diced

2 cloves garlic, chopped

Salt & Pepper

3 boneless skinless chicken breasts

1 egg

1/2 cup seasoned bread crumbs

Toothpicks

Directions:

In a small saute pan, add olive oil, garlic & shallot.  Saute for about 1-2 minutes.  Add spinach and cook until wilted, about 2-3 minutes

Preheat oven to 350 degrees

In saute pan, add feta cheese, ricotta cheese, parsley, salt & pepper.  Stir to mix well.

Pound chicken until it's thin

Add about a tablespoon of mixture to the center of each chicken breast.  Roll the chicken breast and secure with toothpicks

In a small bowl, whisk egg and put bread crumbs in another small bowl.

Dip each rolled up chicken breast in the egg, covering all sides with egg.  Then dip the chicken in the bread crumbs, again rolling to cover all sides of the chicken.

Spray baking dish with a little cooking spray and place chicken in dish

Bake in oven for 25 minutes.  Be sure to remove toothpicks before serving.