Spinach Stuffed Chicken

In this year of recession, I often plan my meals by the sales I find in markets nearby. If I see a good price on fish, beef or chicken – I buy the one. Yesterday a chicken meat and parts were on sale, so… I declare this week a chicken week!

Today I share with you a healthy and low on calories dish – chicken fillet stuffed with spinach. It is easily made yet looks and tastes amazing. You can use chicken breasts if you like, then just cut the pockets and stuff creamy spinach stuffing there.

INGRIDIENTS

3 pieces of chicken filet
1 tablespoon of olive oil
1 teaspoon of paprika powder
1/2 teaspoon of salt
1 teaspoon of garlic powder
1 tablespoon of cream cheese
1 tablespoon of plain Greek yoghurt
1 tablespoon of grated Parmesan cheese
1 handful of fresh spinach, chopped
1 garlic clove, minced

METHOD

1. Place chicken filet on a cutting board and gently pound it with meat mallet.

2. Drizzle each piece with olive oil and coat well.

3. In a small bowl, combine paprika powder, salt and garlic powder. Mix well, sprinkle over the chicken and massage it in.

4. Leave chicken filler aside to marinate a bit.

5. In a mixing bowl, combine cream cheese, Greek yoghurt, Parmesan, spinach, garlic and a pinch of salt. Mix thoroughly.

6. Put mixture in the middle of every chicken fillet and roll it.

7. Put every chicken piece in foil, making it cover only bottom and sides.

8. Bake in the oven for 15-25 minutes, 200 degrees, or until chicken is cooked through and lightly browned.

9. Let cool slightly before serving.