Ingredients
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1/4 cup feta cheese
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2 tablespoons neufchatel cheese (light cream cheese)
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2 tablespoons chopped fresh basil
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4 boneless skinless chicken breasts
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1 tablespoon olive oil
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2 cups low sodium chicken broth
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1 (10 ounce) package fresh spinach
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1 teaspoon paprika
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salt & fresh ground pepper
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1/2 cup chopped roma tomato
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4 -8 toothpicks, to hold prepared stuffing
Instructions
- In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
- Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
- Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
- Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
- Remove chicken and keep warm.
- In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
- To serve, divide the spinach among 4 plates and add chicken breasts to top,
- Add a bit of zest with fresh lemon juice on top of plates.