Spinach & Feta Chicken - Chicago News and Weather | FOX 32 News

Looking for a delicious dinner that’s easy to fix, nutritious and fancy enough to serve last-minute guests yet still perfect for a hectic evening after work and school? Here it is!

This elegant meal comes together with 30 minutes of prep time and is bursting with flavor thanks to the herbs and spices. The spinach provides nutrients like iron, calcium, and vitamin A but also adds a burst of color to the plate. To include cheese in a smart menu, look for the reduced fat or lighter versions – these are a great step in the right direction that still taste and melt like traditional varieties.

Prep Time: 30 minutes
Bake Time: 30 minutes
Amount: 4 servings

Ingredients:
1 tablespoon wild harvest® Organic Extra Virgin Olive Oil
½ cup diced onion
1 tablespoon chopped garlic
? teaspoon wild harvest® Organic Cayenne Pepper
½ (16 ounce) package Frozen Cut Leaf Spinach, thawed, well drained
1 cup wild harvest® Organic Tomato & Basil Pasta Sauce
1 (4 ounce) package crumbled reduced fat feta cheese
4 Boneless, Skinless Chicken Breasts
¼ cup Japanese-style Panko bread crumbs

Directions:

1. In large skillet, heat oil over medium-high heat. Sauté onions, garlic and pepper until onions are softened (about 3-5 minutes). Add spinach and sauté until all liquid is absorbed. Salt and pepper to taste. Cool slightly. Stir in pasta sauce and cheese.
2. Place chicken breasts in a roasting pan that has been sprayed with olive oil cooking spray. Salt and pepper chicken to taste. Top chicken with spinach mixture. Sprinkle with bread crumbs. Generously spray bread crumbs with cooking spray.
3. Bake in a preheated 400°F oven 30 minutes or until chicken reaches an internal temperature of 165°F and juices run clear. Serve chicken with additional warmed pasta sauce, if desired.

Nutritional Information:
Serving Size ¼ of recipe; Calories 240; Total Fat 10g; Saturated Fat 3g; Cholesterol 50mg; Sodium 800mg; Carbohydrates 14g; Fiber 3g Protein 26g

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