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Stuffed Greek Chicken Breasts

Spinach and feta filling is a savory surprise

Greek Stuffed chicken Breasts recipe to prevent colon cancer

Stuffed Greek chicken breast recipe from the American Cancer Society. — Tom Hirschfeld/

Suddenly, a plain chicken breast is something special with this recipe for a savory spinach and feta cheese filling. Just add rice and a salad and dinner is ready.

Serves 4

Prep time: 15 minutes or less

Total time:  45 minutes or less

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/4 cup feta cheese

Grated zest of 1 lemon

4 teaspoons Greek seasoning

Salt and freshly ground black pepper

4 (4-ounce) boneless, skinless chicken breasts

1 tablespoon canola oil

Preheat the oven to 350 degrees.

In a bowl, combine spinach, feta and lemon zest.

Using a paring knife, cut a pocket in the side of the thickest part of the breast, a bit more

than halfway through the width and length of the breast. Make sure not to poke through

the meat. Stuff the breast with spinach mixture. Use a toothpick or wooden skewer to close

the flap.

Lightly coat chicken with Greek seasoning and sprinkle with salt and pepper.

In a large ovenproof skillet over medium-high heat, add oil. Cook chicken for 3 to 5 minutes

per side.

Transfer to the oven and bake for 8 to 12 minutes, or until cooked through.

Coating chicken with a seasoning blend is simple and delivers a lot of oomph. Greek seasoning — a blend of onion, garlic, spearmint, and oregano — is a great complement to the dish.

Nutrients per serving: 205 calories, 80 calories from fat, 9 g total fat, 2.5 g saturated fat, 0.1 g trans fat, 1.8 g polyunsaturated fat, 3.5 g monounsaturated fat, 75 mg cholesterol, 215 mg sodium, 4 g total carbohydrate, 2 g dietary fiber, 1 g sugars, 28 g protein

Recipes reprinted, with permission, from the American Cancer Society.  The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes ( Atlanta, American Cancer Society, 2007).

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