From Cooking Light.....

Feta Stuffed Chicken

4 skinned boned chicken breast halves -- (4-ounce)

1/4 cup dry breadcrumbs

1/4 cup crumbled feta cheese with basil and tomato -- (1 ounce)

Vegetable cooking spray

1 1/2 teaspoons margarine -- melted

3 cups torn spinach

1/2 cup chopped fresh basil

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/8 teaspoon pepper

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.

Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 25 minutes or until done.

Combine spinach and basil in a bowl, and drizzle with vinegar and oil. Sprinkle pepper over salad; toss well.

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salad).

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Serving Ideas : Serve chicken over salad.

NOTES : WW =5 points per serving

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