What you'll need:
4 whole chicken breasts (makes 8 servings)
5 oz. whole leaf spinach
1 large tomato, seeded and diced
2 cloves garlic, minced
1/4 cup reduced-fat feta
2 tsp paprika
2 tsp oregano
salt & pepper to taste
What to do:
Spray a pan with non-stick cooking spray and sauté the spinach, tomato, and garlic for a few minutes until the spinach leaves melt. Set aside in a bowl and remove as much liquid as possible.
Slice each whole chicken breast (should resemble a heart) in half. Then take each half and slice through the center keeping one edge of it still intact (basically, make a pocket). Spray a large pan with non-stick cooking spray and place the chicken, pocket side down, into the pan. This is going to require you to kind of flip them inside out so that you can sear the inside of the breast before you stuff it. Sprinkle the paprika, oregano, salt and pepper, evenly onto the chicken and spray the top with cooking spray. Cook for a few minutes until you start to see white around the edges. Turn off the heat and using tongs flip them back to their original sides and stuff them with the spinach, tomato, and garlic mixture, and continue to cook for about 10-15 minutes, flipping each breast every few minutes or so. The bottom of the pan will start to dry out and look like it's about to burn (if you used cooking spray and not oil), so what I like to do is at that point, before it burns, add about 1/4 cup of water which ends up giving the chicken a nice color. Then lay them on a bed of fresh spinach and top with crumbled feta.