Double Duty Chicken Feta Spinach Salad Recipes

SPINACH AND FETA CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Thaw the spinach and wring as much of the water from it as possible.
• In a large bowl, combine the cream cheese with the garlic powder, salt, pepper, nutmeg, and cayenne pepper and mix until combined. Stir in the milk and then the feta cheese and spinach, mixing until combined.
• Place the chicken breasts flat in a single layer in the bottom of a large casserole dish. Spread the chicken with the spinach mixture and then sprinkle the mozzarella cheese evenly over the top.
• Bake for approx 40-50 minutes on the middle rack of the oven until the chicken is cooked through (165˚F internal temp)
• Garnish with grape tomatoes and serve hot! Enjoy!

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES

Steps:

• In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

SPINACH, CHICKEN AND FETA SALAD

Steps:

• Combine all ingredients except couscous and spinach.
• Spoon couscous into large bowl.
• Top with spinach and chicken mixture.

COOKING LIGHT'S FETA-STUFFED CHICKEN

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a meat mallet or tolling pin.
• Dredge chicken in breadcrumbs.
• Spoon 1 Tbs cheese onto each piece of chicken; fold chicken in half Place folded breast halves in a 8" square baking dish coated with cooking spray.
• Drizzle melted margarine over chicken.
• Bake, uncovered at 400F 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.

SPINACH AND FETA STUFFED CHICKEN

Steps:

• In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
• Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Set aside.
• Divide spinach mixture between chicken breasts.
• Roll up and secure with toothpicks.
• Sprinkle with remaining salt and pepper.
• In same skillet, heat remaining oil over medium-high heat.
• Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
• Remove toothpicks.