Feta Stuffed Chicken



8 (4 ounce) skinned, boned chicken breast halves
1/2 cup dry bread crumbs
1/2 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 tablespoon margarine, melted
6 cups torn spinach
1 cup chopped fresh basil
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon pepper

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
2. Place folded breast halves in a baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.
3. Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Serves 8

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