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Feta-Stuffed Chicken

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Cheese Chicken


  • 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.
From Gemini's MASSIVE MealMaster collection at