Title: Feta-Stuffed Chicken
Categories: Chicken Cheese
Yield: 4 Servings
| 4 | | (4-ounce) skinned, boned |
| | | Chicken breast halves |
| 1/4 | c | Dry breadcrumbs |
| 1/4 | c | (1 ounce) crumbled feta |
| | | Cheese with basil and tomato |
| | | Vegetable cooking spray |
| 1 1/2 | ts | Margarine, melted |
| 3 | c | Torn spinach |
| 1/2 | c | Fresh basil |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Olive oil |
| 1/8 | ts | 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 of cheese onto each piece of
chicken, and fold chicken in half. Place folded breast halves in a 8-inch
square baking dish coated with cooking spray. Drizzle margarine over
chicken. Bake at 400 degrees for 25 minutes or until done. Combine spinach
and basil in a bowl, and drizzle with vinegar and oil. sprinkle pepper over
salad; toss well. Serve chicken over salad.