Tweet
Found this in the grocery store (little recipe cards), thought id share. Trying to declutter my cookbook. As a warning I am only typing what they "claim" for per serving count so if you have doubts run it through fitday.
Low Carb Spinach & Feta Stuffed Chicken Breast
3 cups lightly packed baby spinach (about 4 ounces)
1 clove garlic, minced
2 tsp. olive oil
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1/4 cup crumbled feta cheese
1 tsp. lemon pepper
1/2 tsp. oregano
Preheat oven to 400, In a saucepan cook spinach and garlic in olive oil until spinach is wilted and tender. Set aside. Place chicken breasts between two pieces of plastic wrap and pound with mallet to 1/4 inch thickness. Remove from plastic. Spoon 1/4 of the spinach mixture down the center of each breast half; top with 1 tablespoon of the feta cheese. Fold in long sides and roll up from a short end. Secure with tooth picks. Spray with nonstick cooking spray or brush with a little olive oil. Sprinkle with lemon pepper and oregano. Transfer chicken to a shallow baking dish. Bake for 20 minutes or until chicken is no longer pink. Top with chopped parsley and additional crumbled feta cheese if desired. Makes 4 servings
Per serving: 210 calories, 3g carbohydrate, 35g protein, 6g fat, 1g fiber, 91mg cholesterol, 306mg sodium
Carbs 3g - Fiber 1g = 2g Net Carbs
Low Carb Spinach & Feta Stuffed Chicken Breast
3 cups lightly packed baby spinach (about 4 ounces)
1 clove garlic, minced
2 tsp. olive oil
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1/4 cup crumbled feta cheese
1 tsp. lemon pepper
1/2 tsp. oregano
Preheat oven to 400, In a saucepan cook spinach and garlic in olive oil until spinach is wilted and tender. Set aside. Place chicken breasts between two pieces of plastic wrap and pound with mallet to 1/4 inch thickness. Remove from plastic. Spoon 1/4 of the spinach mixture down the center of each breast half; top with 1 tablespoon of the feta cheese. Fold in long sides and roll up from a short end. Secure with tooth picks. Spray with nonstick cooking spray or brush with a little olive oil. Sprinkle with lemon pepper and oregano. Transfer chicken to a shallow baking dish. Bake for 20 minutes or until chicken is no longer pink. Top with chopped parsley and additional crumbled feta cheese if desired. Makes 4 servings
Per serving: 210 calories, 3g carbohydrate, 35g protein, 6g fat, 1g fiber, 91mg cholesterol, 306mg sodium
Carbs 3g - Fiber 1g = 2g Net Carbs
Comment