Chicken Stuffed with Spinach and Feta Cheese

Serves: 10
Total Calories: 139


10 (6-ounce) boneless, skinless chicken breasts
1/2 (10-ounce) package frozen chopped spinach, thawed, drained
1 1/2 cups cottage cheese
8 ounces feta cheese, crumbled
1 1/4 cups seasoned bread crumbs, divided
1 ounce grated Parmesan cheese
2 eggs, beaten
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon nutmeg
6 tablespoons margarine, melted


Pound chicken between sheets of wax paper with a meat mallet until flattened. Press spinach to remove excess moisture. Combine spinach, cottage cheese, feta cheese, half the bread crumbs, Parmesan cheese, eggs, oregano, garlic powder, pepper, and nutmeg in a bowl and mix well. Spoon 3 ounces of spinach mixture in the center of each chicken breast. Fold chicken over to enclose filling.

Arrange chicken on a nonstick baking sheet. Brush with margarine. Sprinkle with remaining bread crumbs. Chill, covered, for 1 hour or longer. Bake at 325° for 30–40 minutes or until chicken is cooked through.

Nutritional Facts:

Serves: 10
Total Calories: 139
Calories from Fat: 91

This Chicken Stuffed with Spinach and Feta Cheese recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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