Spinach and Feta Stuffed Chicken

Makes 4 servings

This Mediterranean inspired is a simple and elegant dish, impressive enough for company, and easy enough for a weeknight dinner. For a meal, serve with blanched asparagus spears in lemon butter and couscous.

ingredients

4 Chicken breasts
1 10 oz package of fresh spinach leaves
1/8 c. light sour cream
1/8 c. light mayonnaise
1/3 c. crumbled, low fat feta
4 cloves of garlic, minced
1 tsp egg substitute to bind
3/4 c. buttermilk
3/4 c. flour for dredging
2 tbs olive oil, divided
salt and pepper

directions

1
Beforehand, pound the chicken between wax paper to 1/4" thickness. Marinate chicken in buttermilk for an hour.
2
Preheat oven to 350°.
3
Heat a tbs of olive oil to medium low in a large skillet. Roughly chop the spinach leaves and mince the garlic. Saute spinach and garlic until spinach is just wilted (about 3 minutes).
4
In a medium bowl, mix together spinach and garlic, sour cream, mayonnaise, feta. Wait a couple minutes for it to cool and stir in the egg.
5
On a clean surface, lay out chicken breasts; spoon the spinach mixture evenly over the middle of the breasts.
6
Fold the chicken over the filling and secure with toothpicks or string.
7
On a plate, stir the flour and salt and pepper to taste. Roll each piece of chicken in the flour.
8
In the same skillet as before, heat 1 tbs of olive oil to medium high. Quickly brown the top and bottom of each chicken breast.
9
Wrap breasts in aluminum foil.
10
Bake for 30 minutes or until center reaches 165°.