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Mediterranean Stuffed Chicken


  • 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


  1. Combine cheeses, tomatoes and basil. Set aside.
  2. Brown onions in 1 Tbsp. olive oil, then add spinach and walnuts. Stir until spinach is wilted.
  3. 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.
  4. 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

Mediterranean Stuffed Chicken Nutrition Label


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