Roasted Chicken with Spinach, Yogurt and Pine Nuts and Cheese
Greek flavors meet Greek nonfat yogurt in a company&ndashworthy dinner dish.
PREPARATION TIME: 15 Minutes
COOKING TIME: 45-50 Minutes
YIELDS 4 servings
INGREDIENTS:
4 bone-in, skin intact chicken breasts (8 oz. each)
1x 12 bag frozen leaf spinach, defrosted and squeezed dry (1 1/3 cups)
1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
1/2 cup grated Parmesan Cheese
1/3 cup toasted pine nuts
Salt, pepper and olive oil
DIRECTIONS:
Preheat oven 425 degrees F
In medium bowl combine spinach, yogurt, cheese, and pine nuts, mix well.
Lay chicken breasts on a clean work surface. From the top of the breast gently loosen the skin for the neat keeping the base of the skin tact. Carefully stuff each breast with 1/2 cup of the spinach/yogurt mixture pushing the mixture down to evenly distribute.
Place chicken, skin side up, on a roasting pan. Brush chicken skin with oil and season with salt and pepper. Roast chicken 45-50 minutes or until the juices run clear. Let chicken rest 10-15 minutes before serving with desired starch.
Tip:
The same stuffing can be used under the skin a large oven roasted or small turkey
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