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Greek Stuffed Chicken Breasts

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Sometimes, a cultural or neighborhood event is all it takes to get our creative juices flowing. This was the case with Roy Adams of Fayetteville. Adams writes, "We didn't make it to the recent Atlanta Greek Festival, but it started us thinking . . . " The result is delicious "Greek" Stuffed Chicken Breasts, inspired by the ingredients found in many of Adams' favorite Greek dishes. A pocket cut into the chicken breasts is filled with a mixture of sauteed spinach, feta cheese and Kalamata olives, which adds flavor to every bite.
This recipe serves two but is easily doubled to serve four.
-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 2


    1/4 cup diced onion
    2 cups coarsely chopped baby spinach
    2 tablespoons pitted and chopped Kalamata or other Greek olives
    1/4 cup crumbled feta cheese
    2 boneless, skinless chicken breasts


In a lightly oiled skillet over medium heat, saute onion until it begins to soften. Add the spinach and saute until wilted. Remove from heat and add olives and feta cheese and stir well to combine. Remove from skillet and set aside to cool.
Meanwhile, using a paring knife, cut a pocket in the side of the thickest part of the breast, a bit more than halfway through the width and length of the breast. Make sure not to poke through the meat. Stuff each breast with half the spinach mixture. Use toothpicks or a wooden skewer to close the flap.
Wipe the skillet with a paper towel. Lightly oil and return to medium heat. Add stuffed breasts to skillet, cover and cook for 4 minutes. Turn chicken and cook for another 4 minutes. Reduce heat under skillet to low and continue to cook, turning for even browning, for 5 to 10 minutes, or until chicken is cooked through.


Per serving: 198 calories (percent of calories from fat, 30), 30 grams protein, 4 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 82 milligrams cholesterol, 381 milligrams sodium.

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