Diabetic Friendly Stuffed Chicken Breasts with Spinach and Feta

2 tsps olive oil
1 tbsp minced shallot
1 pkg frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 tbsps plain dry bread crumbs
1/2 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp ground pepper
Salt to taste
1-1/4 lbs boneless and skinless chicken breast (2 whole breasts,
halved)
Paprika to taste
2 tbsps water
2 tbsps white wine

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

Serves 4
262 Calories; 8g Fat; 2g Fiber; 38g Protein; 6g Carbs; 99mg Chol;
397mg Sodium