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Baked Greek Chicken


My friend Diana is not a huge vegetable eater. She called me one day with a recipe she loves that gets some greens into her diet. Was there a full moon? Had she gone completely mad? I like to think my healthy cooking antics are rubbing off on people! This Greek Chicken makes plain old chicken breast something much more special. The spinach and feta mixture creates a creamy, cheesy stuffing and the panko topping gives the chicken a crunchy crust. Give this a try on your vegetable leery friends. They'll be spinach converts in no time. 

* Serves 2
10 Weight Watchers Points per serving

1 teaspoon olive oil
1/3 cup onion, finely chopped
2 cloves of garlic, finely chopped
7 oz. fresh baby spinach, washed
Kosher salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 tablespoon butter
1/2 cup plain panko breadcrumbs
1 teaspoon dried parsley
2 boneless, skinless chicken breasts
1/4 cup crumbled reduced-fat feta cheese
non-stick cooking spray

  • Preheat oven to 425 degrees. Spray a baking dish with non-stick cooking spray and set aside.
  • Heat the olive oil in a large pot. Add the onion and half the garlic and cook until softened, about 3 to 4 minutes. Transfer to a bowl.
  • In the same pot, add the spinach and cook until wilted. Add the cooked spinach to the onion mixture. Season with salt, pepper and a tiny pinch of nutmeg.
  • Melt the butter in the same pan, turn off the heat and add the panko, parsley and remaining garlic; toss.
  • Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. 
  • Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Tips & Tricks

  • For an extra flavor boost, try a flavored feta cheese. Alouette brand makes a garlic and herb cheese that worked really well with the spinach stuffing. 


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