Spinach and Feta Stuffed Chicken

I've been looking for more ways to use spinach because I know how good it is for me. But quite frankly, when it is cooked and slimy (think canned or frozen) it makes me want to vomit. I love spinach salads and I don't mind chopping up fresh spinach and putting it in things. You still can't get me to eat a blob of it by itself though...its all about the texture for me! Anyway, I found a recipe that looked good but needed tweaking (as in it used mayonnaise and bacon) so I started with it and adapted it into this:
Spinach and Feta Stuffed Chicken Breast
3 chicken breast (or however many you want to make)
1/2 a cup of plain, low fat Greek yogurt
1/4 cup feta (I like the flavored ones)
garlic
onion powder
Mrs. Dash (Tomato, Basil & Garlic)
Spinach--chop up a handful


I started by mixing together the yogurt, feta, garlic powder, onion powder and Mrs. Dash in a small bowl. Once that was thoroughly mixed I added the chopped spinach. Then I butterflied the chicken breast. This would have been a lot easier to do if the chicken breast was thicker or still a little frozen. I purposely chose smaller breasts because I figured it would cook more evenly. The best thing is to just try and make sure you cut it pretty close to the mid point and don't cut yourself...or cut all the way through! Don't cut it into 2 fillets, make sure you leave it connected a little on the one side. Once the chicken was cut, I spread some of the filling on one side. After closing it up I sprinkled it with some more Mrs. Dash and garlic. Then I sprayed a small glass casserole dish with olive oil and put the chicken in it. I cooked it for about 35 minutes in a preheated 375 degree oven.

For sides I chopped up a really firm roma tomato and sprinkled it with salt and pepper (once again, I'm still trying to force myself to like tomatoes again...slowly I'll get there!). I also sliced a small zucchini and very thinly sliced some red and yellow pepper. I cooked those in a little bit of olive oil with more garlic and pepper. I don't like my zucchini overly cooked so I was sure to keep the peppers really thin so they would cook in the same time as the zucchini. I would guess I cooked the combo for about 4 minutes before taking it off the heat.

Seriously, my taste buds are in heaven after eating this meal! You should try it and I guarantee if you like the ingredients, you will love this meal. The original recipe used mayo instead of the Greek yogurt and then also wrapped the chicken in a slice of bacon. As you can see, I left that out to make it healthier. I look forward to making this again in the future and I'm really glad I have leftovers! I think I will chop up some of it to eat in a pita with more raw spinach tomorrow for dinner! YUM!