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Grilled Chicken With Feta and Roasted Red Peppers
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Cuisine: Salad
Low cal: 
This unusual salad has a Mediterranean flair. Unlike a typical salad with lots of bite-size pieces, this features a slit boneless chicken breast stuffed with flavorful ingredients and placed on top of lightly dressed spinach. The combination of ingredients makes for a colorful meal with complementary textures and tastes.
Bob Hopkins of New Smyrna Beach, Fla., who sent in the recipe, says, "The inspiration for this dish came from a small luncheon place on St. Simons Island. Serve this dish warm or cool, as opposed to hot or cold."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
4 boneless, skinless chicken breasts
1 (10-ounce) bag baby spinach, tough stems removed
1/4- 1/2 cup raspberry vinaigrette (or other favorite dressing)
1 cup roasted red peppers, coarsely chopped, drained and blotted dry
4 ounces feta cheese, thinly sliced or crumbled
Instructions:
Grill, saute or broil the chicken breasts until cooked through. Set aside to cool for 5 minutes.
Meanwhile, in a large salad bowl, toss the spinach with the dressing, to taste. Divide the dressed spinach among four dinner plates, reserving about 1 cup. Set aside.
Lay each cooked and cooled breast on a flat surface. With a sharp knife, carefully slice each breast 3/4 of the way through.
Put a generous amount of the red peppers, feta and reserved spinach into the slice of each chicken breast. Place a stuffed breast atop the dressed spinach.
Meanwhile, in a large salad bowl, toss the spinach with the dressing, to taste. Divide the dressed spinach among four dinner plates, reserving about 1 cup. Set aside.
Lay each cooked and cooled breast on a flat surface. With a sharp knife, carefully slice each breast 3/4 of the way through.
Put a generous amount of the red peppers, feta and reserved spinach into the slice of each chicken breast. Place a stuffed breast atop the dressed spinach.
Nutrition:
Per serving: 292 calories (percent of calories from fat, 46), 32 grams protein, 6 grams carbohydrates, 2 grams fiber, 16 grams fat (6 grams saturated), 91 milligrams cholesterol, 447 milligrams sodium.
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