Spinach and Feta Stuffed Chicken

ChickenI 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.


  1. 1/2 Cup of Fage Plain Greek Yogurt 0%
  2. 1.5 cups of fresh organic spinach
  3. 1/2 cup of fat free Feta Cheese
  4. 2 cloves garlic chops
  5. 3 skinless boneless chicken breast
  6. *Bacon (makes it yummy but not necessary)


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix yogurt, spinach, feta cheese, and garlic until well blended. Set aside.
  3. 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.
  4. 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.
  5. 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.




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