Ingredients
| 4 (4 oz. each) | boneless, skinless chicken breast halves | | 1/4 cup | dried bread crumbs | | 1/4 cup | crumbled feta cheese with basil and tomato | | 2 tsp. | olive oil | | 3 cups | fresh spinach | | 1/2 cup | chopped fresh basil | | 1 tbsp. | balsamic vinegar | | 1 tsp. | olive oil | | Ground black pepper to taste |
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Instructions
Preheat the oven to 400ºF. Coat an 8-inch square baking dish with cooking spray.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness with a meat mallet or rolling pin. Dredge the chicken in the bread crumbs, then spoon 1 tablespoon of the cheese onto each piece and fold in half.
Place the chicken in the baking dish and drizzle with the olive oil. Bake, uncovered, for 25 minutes, or until no longer pink.
In a medium bowl, combine the spinach and basil. Drizzle with the vinegar and oil and toss well. Serve the chicken over the salad, seasoned with the pepper.
Author's Comments
Per serving: 207 calories, 30 g protein, 7 g carbohydrate, 6 g fat, 2 g fiber
Reprinted from: Lean Mom, Fit Family: The 6-Week Plan for a Slimmer You and a Healthier Family by Michael Sena, C.F.S. with Kirsten Straughan, R.D., L.D., and Tom Sattler, Ed.D. (August 2005; $16.95US/$23.95CAN; 1-59486-067-X) © 2005 Michael Sena. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com
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