This is a delicious and fairly healthy dinner from Cooking Light that I started making when we were living in Atlanta. Even my husband loves it, and he doesn’t usually get very excited about “good for you” meals. But as long as I don’t tell him that this is a healthier meal, he certainly enjoys it!
Serves: 4 Time: 50 mintues
- 4 (4-ounce) boneless skinless chicken breast halves
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
- Vegetable cooking spray
- 1 1/2 teaspoons butter, melted
- 3 cups torn spinach
- 1/2 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- Salt and pepper
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
- Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted butter over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.
- Combine spinach and basil in a bowl; drizzle with vinegar and oil, add salt and pepper to taste; toss well. Serve chicken over salad.