Stuffed Chicken Florentine - 323 calories

This one took alittle longer than usual, about 30 minutes start to finish but the extra time is worth it! Keep in mind, cooking a stuffed chicken breast is tricky and it's easy to undercook the chicken. Feel the thickest unstuffed part of the breast, when it's done, it should feel firm and not mushy. The grilled asparagus wasn't including in the title calorie count. The asparagus is 44 calories for 12 spears.

7 Ounce boneless, skinless chicken breast
2 Cups fresh spinach
1/4 Cup Fage 10% fat Greek yogurt
4 Teaspoons grated Parmesan cheese
1 Tablespoon minced garlic
Oregano
Cayenne pepper
Black pepper
Salt

Spray a non stick pan with olive oil from the misto and heat pan on medium high. Add spinach and garlic. Sprinkle with some salt and black pepper to taste. Sauté until wilted then place in a mixing bowl and mix in yogurt and 3 teaspoons of Parmesan.  Set mixture aside and set the oven to broil.

Cut a pocket in the side of the chicken. Season both sides with oregano, cayenne, salt, and black pepper. Place the flat side down and stuff the chicken with the spinach mixture. Sprinkle the remaining Parmesan on the chicken, paying particular attention to the exposed spinach so the broiling gives it a nice crust. Place under the broiler for 5 - 7 minutes or until there is a nice, brown crust. Always remember that when you broil, you need to leave the oven door partially open. When browned, reduce the heat to 425 degrees, close the oven door and cook for approximately 15 minutes or until done.
Serves 1 (as always!)