As a kid, I hated spinach.  My mom served it occasionally, but no one would eat it without a fight, so she didn’t serve it much. Funny how our tastes change. Sorry, Mom! Now I like spinach and look for ways to prepare it. Eric has probably always liked it, but then he’s always liked asparagus and Brussels sprouts, too.

We love the spinach and feta cheese combo.  We’ve had it on pizza, in calzones, in omelets . . . you get the picture.  When I saw it as part of a chicken dish, I was sold. I may have to put this filling in a calzone!

Greek Stuffed Chicken Breasts with Lemon Couscous (adapted from fitnessmagazine.com)                                                                                                 Makes: 4 servings  Prep: 30 minutes  Cook: 32 minutes

 Ingredients:

Gather your ingredients.

• 5 ounces baby spinach
• 2 cloves garlic, minced
• Pinch ground nutmeg
• 4 boneless chicken breasts, 1 1/4 lbs
• 3/4 cup crumbled feta
• 2 tablespoons olive oil
• 1/4 teaspoon dried dill (or 1 teaspoon fresh)
• 1 cup couscous
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup grated Parmesan
• 1/4 cup fresh parsley, chopped

Directions:

Preheat the oven to 350° F. Coat a baking sheet with cooking spray. Warm a large nonstick skillet over medium heat. Add the spinach and cook, tossing, 3 minutes or until bright green and wilted. Add the garlic and nutmeg and cook, tossing, 2 minutes. Transfer the spinach mixture to a bowl; remove the skillet from the heat and wipe it with a paper towel.

Briefly cooking the spinach wilts it.

Butterfly each chicken breast and open it as you would a book; pound each piece to an even 1/4-inch thickness.

Pound out the chicken to 1/4 inch.

Squeeze some of the liquid from the spinach and toss it with the feta and dill.

Combine the filling ingredients.

Place a quarter of the mixture along the center of each breast; roll the chicken up and secure it with toothpicks.

Put some of the filling in the center of each piece of chicken.

Secure the rolls with toothpicks.

In the skillet, heat 1 tablespoon of the oil over medium-high heat. Add the stuffed chicken and cook for 4 to 5 minutes or until the bottoms are golden. Turn the rolls over and cook for another 5 minutes.

Browning the rolls on the stove in a touch of oil.

Transfer the chicken to the prepared baking sheet; bake in the center of the oven for 15 minutes or until it is cooked through.

Bring a pot of lightly salted water to a boil; add the couscous and cook according to package directions. Drain and toss with remaining oil and the lemon zest and lemon juice, Parmesan cheese and parsley. Serve with the chicken.

Spinach & feta a great combo!

Don’t forget to remove the toothpicks before eating!    ~Linda

Greek Stuffed Chicken Breasts with Lemon Couscous (adapted from fitnessmagazine.com)                                                                                                 Makes: 4 servings  Prep: 30 minutes  Cook: 32 minutes

 Ingredients:

• 5 ounces baby spinach
• 2 cloves garlic, minced
• Pinch ground nutmeg
• 4 boneless chicken breasts, 1 1/4 lbs
• 3/4 cup crumbled feta
• 2 tablespoons olive oil
• 1/4 teaspoon dried dill (or 1 teaspoon fresh)
• 1 cup couscous
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup grated Parmesan
• 1/4 cup fresh parsley, chopped

Directions:

Preheat the oven to 350° F. Coat a baking sheet with cooking spray. Warm a large nonstick skillet over medium heat. Add the spinach and cook, tossing, 3 minutes or until bright green and wilted. Add the garlic and nutmeg and cook, tossing, 2 minutes. Transfer the spinach mixture to a bowl; remove the skillet from the heat and wipe it with a paper towel.

Butterfly each chicken breast and open it as you would a book; pound each piece to an even 1/4-inch thickness.

Squeeze some of the liquid from the spinach and toss it with the feta and dill.

Place a quarter of the mixture along the center of each breast; roll the chicken up and secure it with toothpicks.

In the skillet, heat 1 tablespoon of the oil over medium-high heat. Add the stuffed chicken and cook for 4 to 5 minutes or until the bottoms are golden. Turn the rolls over and cook for another 5 minutes.

Transfer the chicken to the prepared baking sheet; bake in the center of the oven for 15 minutes or until it is cooked through.

Bring a pot of lightly salted water to a boil; add the couscous and cook according to package directions. Drain and toss with remaining oil and the lemon zest and lemon juice, Parmesan cheese and parsley. Serve with the chicken.