I discovered a great Spinach and Feta Stuffed Chicken recipe a few weeks ago. However, when I examined the recipe closely I found that it contained entirely too many grams of fat. Having tired of the same old chicken recipes I decided that I would do what I do best and modify the recipe I found online to fit my current dietary goals.
The result- a new family favorite that is healthy and yummy. This recipe contains 4 carbs, and around 2 grams of fat (if you do not include the bacon). My family could not even tell that I had replaced mayo with fat free Greek yogurt.
Ingredients:
- 1/2 Cup of Fage Plain Greek Yogurt 0%
- 1.5 cups of fresh organic spinach
- 1/2 cup of fat free Feta Cheese
- 2 cloves garlic chops
- 3 skinless boneless chicken breast
- *Bacon (makes it yummy but not necessary)
Directions:
- Preheat oven to 375 degrees.
- In a medium bowl, mix yogurt, spinach, feta cheese, and garlic until well blended. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Fold top of chicken over the spinach mixture.
- If you would like more flavor and do mind a few extra calories and fat you can wrap the chicken breast with a piece of bacon. Tuck the ends of the bacon under the breast to secure it.
- Cover and bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear.
I have never been able to bake chicken and it not turning out dry. This recipe however, is juicy and delicious. I have baked this chicken both with and without the bacon wrap. The bacon wrapped version does taste better, but it is a known fact that bacon makes everything taste better. If I am within my calorie and fat gram allotments for the day I will do the bacon wrapped version.