Spinach and Feta Stuffed Chicken

Why not serve something special tonight. This Spinach and Feta stuffed Chicken is so flavorful that they will be asking for it again and again. Serve with steamed rice and/or salad.

Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
2 shallots, finely chopped
2 cups packed chopped fresh spinach
2 tbsp Sun Dried Tomatoes, chopped
1/8 teaspoon pepper
1 1/2 tablespoons Becel margarine
1/2 cup Panko breadcrumbs
2 teaspoon dried oregano (divided)
4 boneless and skinless chicken breasts
1 Package (200 grams) Feta cheese

Directions:
Heat the oven to 425°F.

In a large frying pan, heat the olive oil to medium high. Turn the heat to low and fry the shallots and garlic for 2 – 3 minutes. Add the chopped spinach and Sun Dried Tomatoes, stir until it’s all wilted. Remove from the heat and stir in the pepper and 1 tsp oregano. Place the spinach in a medium sized bowl, and let it sit until warm to the touch, then add the feta, mix well. Melt the Becel in a small pan; remove from the heat to add the Panko crumbs and the remaining 1 tsp oregano. Toss together, set aside.

Slice the chicken breast along three sides and fold open. Stuff with the spinach and feta mixture, and fold the open side back over. Place the chicken into a baking pan that has been sprayed with Pam and top with the Panko crumbs. Bake for 30 – 35 minutes.

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Almond Crusted Chicken

If you miss breaded chicken, then this is the recipe for you. These chicken breasts are coated in seasoned ground almonds and nutritional yeast.

Ingredients:
3 skinless chicken breasts
1/2 cup ground almonds
3 tablespoons nutritional yeast
2 tsp Italian seasoning
1/2 tsp garlic powder
1 egg, beaten
2 tablespoons olive oil
Salt and pepper to taste

Directions:
Preheat the oven to 425 degrees F. Lightly grease a baking dish.

Combine ground almonds and nutritional yeast in the food processor and pulse for 20 – 30 seconds to mix together. Remove the almond/nutritional yeast mixture to a medium bowl and add the Italian seasoning and garlic powder, mix well.

Season the chicken breasts with salt and pepper.

Coat the chicken on both sides with the egg, and dredge in the almond mixture.

Heat a skillet over medium heat with 2 Tablespoons of olive oil, brown the chicken on both sides. Move the chicken to the prepared pan and bake for 10 – 15 minutes or until done.

Serves 3