Stuffed Chicken - from Lisa Lucas

 4 4 oz boneless chicken breast halves
1/4 cup dry bread crumbs ( optional  but see carb content before omitting)
1/4 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine or butter, 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 two pieces of heavy plastic; Flatten to 1/4 inch thickness. Use meat mallet or rolling pin. Dredge chicken through
breadcrumbs and spoon 1 Tbs of cheese into each piece of chicken. Fold in half.
Place folded breast halves in 8-inch square baking dish coated with veg. spray. Drizzle with melted butter and bake at 400 uncovered for 25 minutes or until chicken
is done.
Combine spinach and basil in bowl; drizzle with vinegar and oil. Sprinkle pepper over salad, toss well. Serve chicken over salad.
With Bread crumbs this recipe is 7 grams of carbs per serving. A serving is 1 chicken breast half and 3/4 cup of salad. Not bad!