Main Dishes

Feta and Spinach Stuffed Chicken

4

A delicious alternative to plain chicken breast. Makes excellent leftovers as well.

4
4 boneless, skinless chicken breasts
1/3 c crumbled feta cheese
2 oz reduced fat cream cheese
1 t olive oil
2 handfuls prewashed baby spinach
1/4 c parmesan cheese, if desired
1. Preheat oven to 350 degrees F. 2. Saute the spinach in hot oil until wilted. Let cool. 3. Combine feta and cream cheese until evenly mixed. Mix in wilted spinach. 4. Cut a small slit lengthwise into each chicken breast. Gently using your fingers, create a pocket inside the chicken breast, being careful to not poke holes all the way through the meat. 5. Divide the spinach and cheese mixture into 4 and fill each breast with the mixture. 6. Put the stuffed breasts onto a baking sheet, at least 2" apart. 7. If desired, sprinkle a small amount of parmesan cheese on top of each breast. 8. Bake for 20-25 minutes or until chicken is cooked all the way through. Let cool on pan for 5 minutes before serving.
Nutritions

Calories
471

Sodium
2293mg
95% DV

Fat
22g
34% DV

Protein
49g
99% DV

Carbs
11g
3% DV

Fiber
4g
18% DV

Mezcal Negroni

1237

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV