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Veg-out Chicken

5 star rating
 

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Submitted by: randy4713

 

Chicken breasts are slit and stuffed with feta cheese and spinach, brushed with vinaigrette dressing, and baked. They're served with assorted cooked veggies.
 

Ingredients

  • 1 small bunch fresh spinach, washed
  • 6 large skinless, boneless chicken breast halves
  • 8 oz crumbled feta cheese with tomatoes & basil
  • 2 cloves garlic (thin sliced)
  • 2 zucchini (cubed)
  • 1 lb mushrooms (sliced)
  • 2 onions (preferably Vidalia, diced)
  • 1/2 lb red cherry tomatoes
  • 1/2 lb yellow cherry tomatoes
  • 1 14 oz bottle (Good Seasons) vinaigrette dressing with dried tomatoes & roasted bell peppers
  • Peanut oil

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Method

Steam fresh spinach until wilted, about 3-5 minutes; drain well. Cut a slit in the thicker part of each chicken breast, cutting to but not through the other side. Stuff with the spinach and about 1 Tbsp. of the feta cheese. Place chicken in a covered baking dish. Brush with some of the vinaigrette dressing. Bake, uncovered, in preheated 325 degree oven for 40-50 minutes, or until done, brushing with a little more vinaigrette about every 15 minutes. While chicken is baking, saute garlic, zucchini, mushrooms, onions and cherry tomatoes in 1/2 cup of the vinaigrette and a little peanut oil. To serve, transfer chicken and vegetables to serving platter with slotted spoon. Sprinkle remaining feta cheese on top.

 

Notes: This is a great dish to serve with a tabbouleh (bulgar wheat) salad -- Prepare packaged tabbouleh salad mix according to directions, adding 1 chopped tomato, some chopped cilantro, 2 Tbsp. lemon juice and 2 tbsp. olive oil.

 

Number of Servings: 6

 

Submitted by: randy4713 ()

 

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