Feta Stuffed Chicken

 

Ingredients

4 (4-ounce) skinned, boned chicken breast halves

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato

sundried tomatoes
Sundried Tomatoes

Vegetable cooking spray
1 1/2 teaspoons margarine, melted

3 cups torn spinach

1/2 cup chopped fresh basil

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/8 teaspoon pepper

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken and a few sundried tomatoes, and fold chicken in half. I put a toothpick in to hold it in place. Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 25 minutes or until done.

Combine spinach and basil in a bowl, and drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad or by itself.