Feta Chicken Salad
A simple easy salad for a hot summer day.

Servings: 4

• 4 - 4 ounce boneless skinless chicken breast halves
• 1/4 cup dry seasoned bread crumbs
• 1/4 cup crumbled feta cheese with basil and tomato (or other flavor)
• Vegetable cooking spray
• 1 1/2 teaspoons low saturated fat margarine, melted
• 3 cups torn spinach or baby spinach leaves
• 1/2 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/8 teaspoon pepper

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken and fold chicken in half.

Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered in a 400 degree oven for 25 minutes or until chicken is done.

Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Per Serving: 199 Calories; 5g Fat (25.6% calories from fat); 2g Saturated Fat; 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 412mg Sodium. Exchanges:1/2 Grain Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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