Feta-Stuffed Chicken

The feta and fat-free cream cheese stuffing make this main dish chicken recipe rich in taste yet low in calories.

Prep Time:
20 mins
Additional Time:
10 mins
Total Time:
30 mins
4 servings


  • ¼ cup crumbled basil-and-tomato feta cheese (1 ounce) (see Tip)

  • 2 tablespoons fat-free cream cheese (1 ounce)

  • 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)

  • 1/4 to 1/2 teaspoon black pepper

  • Dash salt

  • 1 teaspoon olive oil or cooking oil

  • ¼ cup chicken broth

  • 1 (10 ounce) package prewashed fresh spinach, trimmed (8 cups)

  • 2 tablespoons walnut or pecan pieces, toasted

  • 1 tablespoon lemon juice

  • Lemon slices, halved


  1. In a small bowl combine feta cheese and cream cheese; set aside. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper and salt.

  2. In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Remove chicken from skillet. Cover and keep warm.

  3. Carefully add chicken broth to skillet. Bring to boiling; add half of the spinach. Cover and cook about 3 minutes or just until spinach is wilted. Remove spinach from skillet, reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice.

  4. To serve, divide spinach mixture among 4 dinner plates. Top with chicken breasts. If desired, garnish with lemon slices.


Tip: If basil-and-tomato feta cheese is not available, stir 1 teaspoon finely snipped fresh basil and 1 teaspoon snipped oil-pack dried tomatoes, drained, into 1/4 cup plain feta cheese.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts (per serving)

231 Calories
8g Fat
2g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 231
% Daily Value *
Total Carbohydrate 2g 1%
Dietary Fiber 6g 21%
Total Sugars 0g
Protein 38g 75%
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 90mg 30%
Vitamin A 3454IU 69%
Vitamin C 19mg 21%
Folate 12mcg 3%
Sodium 334mg 15%
Calcium 131mg 10%
Iron 6mg 31%
Magnesium 97mg 23%
Potassium 647mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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