2 cups cooked brown rice ¼ cup reduced fat Feta cheese 2 Tbsp. fat free cream cheese 1/3 cup diced tomatoes 2 Tbsp. diced fresh basil ½ cup chopped onions 2 Tbsp. olive oil, divided 20 oz. baby spinach ¼ cup chopped walnuts 4 3-oz chicken breasts 2 tsp. poultry seasoning
Combine cheeses, tomatoes and basil. Set aside.
Brown onions in 1 Tbsp. olive oil, then add spinach and walnuts. Stir until spinach is wilted.
Pound chicken breasts until flat, about ½ inch. Combine cheese and spinach mix. Spread into center of each breast. Roll up chicken tightly and sprinkle with seasoning for color. Cook briefly on stovetop with a little oil, then bake at 375ºF for about 35 minutes, or until the center of chicken reaches 185ºF.
Slice chicken and arrange over rice. Serve with a side garden salad.
Yield: 4 servings Serving Size: 3 oz chicken breast and ½ cup cooked rice Source:BWH Food Service