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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Combine feta and tapenade in a small bowl. | 3. Rinse chicken and pat it dry with paper towels. With a sharp knife, make a 2-inch slit in thickest part of each chicken breast half to form a pocket. | 4. Using a spoon, stuff some of the feta mixture into each pocket. Season chicken with pepper. Heat 2 tablespoons oil in non-stick skillet over medium heat. Add chicken and cook until browned, about 2 minutes per side. | 5. Transfer to baking dish and bake until cooked through, about 15 minutes. | 6. Meanwhile, heat remaining oil and salsa in skillet over medium heat until warmed through, about 5 minutes. | 7. Add spinach and cook, tossing frequently, until barely wilted, about 1 minute. | 8. Place spinach and salsa on individual plates, top with chicken, and sprinkle with capers, if desired. Serve lemon wedges on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
feta	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
black olive tapenade	4	tablespoons		-	-	-	-
chicken breast half	4	boneless	skinless boneless	-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salsa	1/2	cup	drained	37.7	8.632	1.976	0.221
baby spinach	1	bag		-	-	-	-
caper	4	tablespoons		7.912000000000001	1.6822	0.8118	0.2958
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.