I adapted this recipe from Gina's Weight Watcher Recipes.
We had this tonight and after my husband took the first bite he said wow, that has a lot of flavor! I loved the combination of the feta cheese and spinach! Delish! I will put my version of the recipe but if you want her original version, check it out here
Hers called for Ricotta cheese but I don't usually have that on hand and there is nothing more annoying then getting ready to make something and realizing you don't have every ingredient so I improvised!
This serving size is for two chicken breasts that I pounded out to make four chicken rolls, so keep that in mind if you are feeding more.
* Couple handfuls of fresh spinach
* 1 tsp. oil
*1/3 C. (give or take) feta cheese
* 1/3 C. ( give or take again, sorry I didn't really measure) Cottage cheese
*1/2 onion chopped
*2 cloves of garlic
* 2 chicken breasts
*1 Tbsp. h2O
* 1/3 C. seasoned breadcrumbs (Italian)
* Spaghetti noodles ( to use as toothpicks)
Preheat oven at 350
Saute onions and spinach for a couple of minutes, add garlic and saute for about 1 min. Remove from heat, add feta and cottage cheese.
Slice chicken breasts in half and pound them ( I use my rolling pin) to make them thinner. Season with salt and pepper.
Place spinach mixture in the middle and wrap the ends around, secure with spaghetti noodles if needed ( nice thing about this is you can eat them and for some reason I never have any toothpicks:)
Dip chicken into the egg wash and then breadcrumbs
Spray your cookie sheet with pam and back for about 25 minutes. I also added a little itsy bitsy pat of light butter on top to keep the chicken moist.
Hope you like it!