Feta, Roasted Red Pepper, and Spinach Stuffed Chicken

Now, I would like to first start out by saying that this is definitely not the most beautiful of my culinary creations, but it is DELICIOUS!  I have never been able to master any of the "stuffing" techniques perfectly... so this is usually what the final product looks like.  However, don't judge this little number by looks alone... one bite and I bet it will win you over :)

Ingredients:

1 lb. boneless, skinless chicken breasts

2 sprays olive oil spray, divided

1 shallot, diced

1 clove garlic, minced

1 cup spinach, loosely packed

1/2 cup roasted red bell pepper, diced

3/4 cup feta, crumbled

1 tbsp lemon zest

Italian seasoning blend

Salt and pepper, to taste

Directions:

Preheat oven to 375°.  To prepare chicken, place in cling wrap and flatten to about 1/4” thick; portion out 4 pieces and set aside.  Meanwhile in a large oven safe sauté pan spray olive oil spray; add shallots and garlic and cook until lightly browned.  Add spinach to pan and coat with olive oil, shallots, and garlic; season with salt and pepper.  Cook until spinach is completely wilted and heated through; transfer to a large mixing bowl and combine with roasted red bell pepper, feta, and lemon zest.  Place a quarter of the filling onto the center of each flattened chicken breast; roll until sealed then secured with tooth picks.  Season each roll with Italian seasoning blend and additional salt and pepper if desired.  Spray pan with remaining olive oil spray (in same pan used to cook spinach); add chicken and cook until browned on each side.  Once browned, transfer to heated oven and cook until chicken is no longer pink and juices run clear (about 5 – 10 minutes).  Serve warm and make sure to remove all toothpicks before serving!  Serves 4.

6 Weight Watchers points per serving.