Stuffed Chicken Breasts with Spinach and Feta

Description
Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes for Diabetic Friends Y-Group
 * Serves 4

Ingredients

 * 2 tsp olive oil
 * 1 tbsp minced shallot
 * 1 pkg frozen chopped spinach, thawed and drained
 * ½ cup crumbled feta cheese
 * 2 tbsp plain dry bread crumbs
 * ½ tsp dried oregano
 * ⅛ tsp dried thyme
 * ⅛ tsp ground pepper
 * salt to taste
 * 1¼ lbs boneless and skinless chicken breast (2 whole breasts, halved)
 * paprika to taste
 * 2 tbsp water
 * 2 tbsp white wine

Directions

 * 1) Preheat oven to 350°F.
 * 2) In a medium nonstick skillet, heat the oil over medium-high heat.
 * 3) Add the shallot and cook, stirring, until translucent, about 30 seconds.
 * 4) Remove from heat.
 * 5) Stir in the spinach, feta, bread crumbs, oregano, thyme, pepper and salt.
 * 6) Pound the chicken breasts between 2 pieces of wax paper until ¼-inch thick.
 * 7) Remove wax paper.
 * 8) Place ¼ of the spinach mixture on each chicken breast.
 * 9) Spread to within ¼-inch of the edge of the breast.
 * 10) Roll starting at the pointy bottom.
 * 11) Fasten with toothpicks.
 * 12) Place the breasts in a 9-inch square baking pan.
 * 13) Lightly sprinkle paprika over the rolls.
 * 14) Pour the water and wine into the baking pan.
 * 15) Cover with aluminum foil and bake 25 to 30 minutes or until cooked through.
 * 16) Cut the rolled chicken breasts crosswise into ½- inch slices.
 * 17) Arrange on serving platter; pouring the cooking liquid over the sliced rolls.

Nutritional information
Per serving:
 * 262 Calories | 8g Fat | 2g Fiber | 38g Protein | 6g Carbs | 99mg Chol | 397mg Sodium