Diabetic Friendly Stuffed Chicken Breasts with Spinach and Feta

2 Tbsp olive oil
1 Tbsp minced shallot
1 pkg frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 Tbsp plain dry bread crumbs
1/2 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp ground pepper
Salt to taste
1 1/4 lb boneless and skinless chicken breast (2 whole breasts, halved)
Paprika to taste
2 Tbsp water
2 Tbsp white wine

Preheat oven to 350 F. In a medium nonstick skillet, heat the oil over
medium-high heat. Add the shallot and cook, stirring, until translucent, about
30 seconds. Remove from heat. Stir in the spinach, feta, bread crumbs,
oregano, thyme, pepper and salt. Pound the chicken breasts between 2 pieces
of wax paper until 1/4-inch thick. Remove wax paper. Place 1/4 of the spinach
mixture on each chicken breast. Spread to within 1/4-inch of the edge of the
breast. Roll starting at the pointy bottom. Fasten with toothpicks.
Place the breasts in a 9-inch square baking pan. Lightly sprinkle paprika over
the rolls. Pour the water and wine into the baking pan. Cover with aluminum
foil and bake 25 to 30 minutes or untilc ooked through. Cut the rolled chicken
breasts crosswise into 1/2-inch slices. Arrange on serving platter; Pouring
the cooking liquid over the sliced rolls.

Serves 4
262 Calories; 8g Fat; 2g Fiber; 38g Protein; 6g Carbs; 99mg Chol;
397mg Sodium

Jenn B aka Mom2Sam and Tiny
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/