I made a Weight Watchers recipe - Stuffed Chicken Breast. I've always been petrified to try this recipe because I detest touching raw meat and thought it sounded insanely hard to make. I happened to have feta on hand, so decided to give it a whirl. I'm glad I did! This may be one of my new favorite recipes to cook - right up there with the numerous Taco Soup variations.
Here's the recipe:
Stuffed Chicken Breast Serves 4 @ 4 points (I halved it- only made 2 chicken boobs)
- 1 tsp olive oil, divided
- 1 small onion(s), chopped
- 10 oz spinach, fresh
- 1 tsp lemon zest
- 1/4 cup feta cheese, crumbled
- 1 tsp table salt, divided
- 1/2 tsp black pepper, divided
- 1 pound uncooked boneless, skinless chicken breast, four 4 oz cutlets
In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Divide spinach mixture between cutlets. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper. In same skillet, heat remaining oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks.
That's all it takes! You really couldn't ask for a better recipe: easy to make, pretty to look at, tasty to eat and low in points. Woo hoo!