Ingredients
6
6 servings
- •2 tablespoons all-purpose flour, divided
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.25 pound feta cheese, crumbled
- •1 tablespoon fresh lemon juice
- •1 teaspoon dried oregano
- •6 boneless, skinless chicken breast halves
- •2 tablespoons olive oil
- •1.5 cups water
- •1 cube chicken bouillon, crumbled
- •2 cups loosely packed torn fresh spinach leaves
- •1 ripe tomato, chopped
Instructions
- On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. 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. Coat chicken breasts with flour mixture.
- In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour 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.
Nutritional Facts
Per 6 servings
- Calories: 239
- Carbohydrate: 5g
- Fat: 10g
- Fiber: 1g
- Protein: 31g
- Sugar: 2g
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