1 pound boneless chicken
1/2 cup crumbled feta cheese
1/2 tsp dried oregano
1 tablespoon lemon juice
1 tablespoon oil
salt and pepper to taste
1 cup chicken broth
1/2 cup tomato diced
1 cup fresh spinach
To promote even cooking, flatten the uncooked chicken by gently pounding the meat to an even thickness — usually about 1/2 inch
Combine feta, lemon juice and oregano. Spread over chicken.
Fold chicken to enclose filling; secure with a toothpick.
Heat oil in a skillet until hot. Add chicken and cook until golden brown.
Mix chicken broth, tomato and spinach. Add to skillet, heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes. Serve.
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