Feta Chicken Breasts

1 package (10 ounces) frozen chopped spinach, thawed

8 ounces feta cheese, crumbled

1/2 cup light mayonnaise

1 clove garlic, finely chopped

1/2 teaspoon paprika

6 thinly sliced boneless, skinless chicken breast, about 4 ounces each

6 slice bacon

Heat oven to 325 degree pace a rack in a large pan.

Drain and squeeze liquid from spinach, In a medium-sized bowl, mix together 

spinach, feta mayonnaise and garlic.

In batches, place chicken breast between sheets of waxed  paper and 

pound to 1/8 inch thickness. Place about 1/3 cup of filling down the center of each chicken breast. Roll up and secure each with 2 toothpicks.

Sprinkle with paprika. Wrap a slice of bacon around each piece of chicken and place

on the prepared rack.

Bake at 325 degrees for 55 to 60 minutes or until internal temperature reads 160 degrees

on an instant -read thermometer. Run under the broiler for a minute or two, if desired.

This recipe yields 6 servings and ti will take about 20 minutes to make

Hungry Chick Chunky Soup

INGREDIENTS

1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved
1/2 teaspoon salt and freshly ground black pepper
1 small onion, finely diced
2 carrots, chopped
2 cups dry coleslaw mix
1 (15-ounce) can white beans (such as cannellini), drained and rinsed
1 (14 1/2-ounce) can stewed tomatoes, not drained
1 cup frozen peas
2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups)
1/2 teaspoon fresh thyme, plus more, for serving, optional
1 bay leaf
Special equipment: Crock pot

DIRECTIONS

Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.

Cover via AmazonRemove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.
Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!
PER SERVING (about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein

HUNGRY GIRLHost: Lisa Lillien

2010 Hungry Girl. All Rights Reserved.
Show: Hungry Girl, Episode: Fill 'Er Up