Ingredients
-
4,1
-
3/4,2/3
-
3/4,2/3
-
1/2,1
-
1
-
1/4
-
2
-
1
-
1
-
1/4
-
1
-
-
-
-
Directions
Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Use a Sharp Knife to Slice a Pocket Into the Sides of Each Chicken Breast. Make Sure You Don't Cut All the Way Through, Just Enough to Create a Place For the Spinachmixture to Go. , |
|
2
Done
|
Season Both Sides of Each Chicken Breast With 3/4 Teaspoon Salt, Paprika and Garlic Powder. Set Aside. |
|
3
Done
|
in a Medium Bowl Combine the Sun Dried Tomatoes, Spinach, Feta Cheese, Shallots, Garlic, Basil, Panko, Oregano, Parmesan Cheese, Salt and 1/2tablespoon Olive Oil., |
|
4
Done
|
Mix Well and Set Aside. |
|
5
Done
|
Divide Spinach Mixture Between the Chicken Breasts and Stuff Into Each, About 3/4 Cup Each. If Needed, You Can Usetoothpicks to Close Chicken Breast. |
|
6
Done
|
Heat a Large, Oven-Safe or Cast Iron Skillet Over Medium Heat. |
|
7
Done
|
Add the Remaining Oil and Once Hot, Sear the Chicken Breasts on Each Side For About 2 to 3 Minutes, Untilbrowned. |
|
8
Done
|
Transfer Skillet to Oven and Finish Cooking 12 to 15 Minutes, Until Chicken Reaches 165 Degrees F. |
|
9
Done
|
Remove from Oven and Tent With Foil For 5 Minutes Before Eating. |
