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Saturday, August 18, 2007

Baked Smoked Paprika Chicken stuffed with Spinach and fat-free Feta Cheese with Greek Yogurt Sauce

Seasonal Recipe of the Week
Those of us who cook at home each night know the value of a new chicken recipe. Personally, I could eat a chicken dish every day and almost always have some grilled chicken on hand to mix into my lunch salad. But that’s just me. Here is a very flavorful baked chicken dish, which seems real fancy but is easy and delicious. And legal on Weight Watchers! It makes 4 portions.

4 tablespoons good quality olive oil
4 pieces boneless chicken breast
1 pound fresh baby spinach washed and spun dry
Juice of 1/2 a lemon
1/2 cup fat-free Feta cheese
1 cup red onions, sliced thin
2 tablespoons smoked sweet Spanish paprika
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

Yogurt Sauce
1/2 cup nonfat Greek yogurt
1/2 teaspoon cumin
1 teaspoon fresh rosemary leaves, chopped
1/2 teaspoon dried ground rosemary
1 teaspoon balsamic vinegar
Salt and pepper to taste
Pinch of Splenda

Preheat your oven to 375. Spray a sheet pan with olive oil spray coating. In a sauté pan, heat 2 tablespoons of oil. Add onions and garlic and cook till tender, 5-8 minutes. Add spinach and stir till spinach wilts. Squeeze in 1/2 a lemon. Take off burner, add Feta to filling, adjust seasoning and let cool. Cut a slit horizontally in each chicken breast. Take spinach filling and coarsely chop. Put a few spoonfuls of spinach filling in each breast. Place breasts on sheet pan. Drizzle with remaining olive oil. Sprinkle on paprika, thyme, and salt and pepper. Bake for 20 minutes or till done — it depends on the size of the breasts. Cheese should run out of inside of breast and be liquid. Serve with Greek Yogurt Rosemary sauce. To make the sauce, just combine Greek yogurt, cumin, salt, balsamic vinegar, pepper, and rosemary. Sweeten with a pinch of Splenda. Serve sauce on the side.