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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Niko's Greek Chicken

Source: dLife

Chicken breast stuffed with feta, spinach and tomatoes.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	234.3

Total Carbs	5.6 g

Dietary Fiber	1.4 g

Sugars	0.9 g

Total Fat	9.1 g

Saturated Fat	3.0 g

Unsaturated Fat	0.8 g

Potassium	455.9 mg

Protein	30.3 g

Sodium	466.6 mg

Dietary Exchanges 9.1 Fat, 0.4 Vegetables, 0.0 Fruits, 0.5 Meat, 0.1 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

On large plate, combine 1 tablespoon flour, salt, and pepper, and set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border.
Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden.
In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil.
Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.