~Spinach and Feta Stuffed Chicken
2 chicken breasts, sliced in half horizontally
3 pieces of bread
1 Tablespoon Greek seasoning
1 pack frozen spinach
1 T lemon juice
Salt/pepper, to taste
1/2 cup feta cheese
1/2 cup Milk
Preheat oven to 400 degrees.
In a food processor, pulse the bread and Greek seasoning until combined.
Sauté spinach, salt, pepper, and lemon juice—add the feta cheese.
Spread the spinach mixture onto each piece of chicken and roll up; secure with toothpicks.
Dip in milk and roll in breadcrumbs.
Bake for 20-25 minutes.
Serve over quinoa or cous cous.
~Stuffed Pepper Poppers
10 mini peppers, washed and stems removed
2 mozzarella cheese sticks
1/4 cup feta
Preheat the oven to 350 degrees.
Cut each cheese stick into fifths.
Sprinkle a pinch of feta into the bottom of each pepper.
Place one of the cheese stick pieces into the pepper, sealing in the crumbly feta.
Bake for 10 minutes and then broil (on high) for 1 minute.