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Ingredients
- 6 deboned chicken breasts
- 6 spinach leaves
- 1 pound fresh mushrooms, sliced
- 1 can black olives, minced
- 1 sm. onion, chopped
- 1 clove garlic, chopped
- 8 ounce. Feta cheese
- 1 can chicken broth
- 1 can cream of mushroom soup
- 3 tbsp. extra virgin olive oil
- Flour
Directions
- In large frying pan, place oil, onion, and garlic. Saute/fry till onions are transparent. Set aside off of heat. Take deboned chicken and lb. out with a mallet till thin (1/4 inch). Dredge chicken in flour; spread the piece of chicken out. Place spinach leaf, 2 sliced mushrooms, 2 tsp. minced black olive, and thin slice of Feta cheese on top of chicken breast. Roll chicken breast up and truss with string. When all are stuffed, reheat frying pan and add in chicken. Brown all sides of chicken. Remove chicken and place in casserole dish. Preheat oven to 350 degrees. In frying pan, add in remaining mushrooms, black olives, Feta cheese, chicken broth, and soup. Heat till simmering. Pour over top of chicken and bake in oven at 350 degrees for 40 min. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 10 servings | |
| Calories 313 | |
| Calories from Fat 188 | 60% |
| Total Fat 21.33g | 27% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.1g | |
| Cholesterol 74mg | 25% |
| Sodium 803mg | 33% |
| Potassium 473mg | 14% |
| Total Carbs 7.28g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.42g | 2% |
| Protein 23.58g | 38% |
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