Stuffed Chicken Breast

Ingredients:

2 chicken breast
1 small bag of frozen spinach
1 jar of roasted red peppers (use 1/2 - 1.3 of jar), cut peppers into tiny pieces
1 garlic clove, minced
1/4 of a red onion, finely chopped
2 oz. feta cheese
1 Tbsp + 2 tsp olive oil*
1 Tbsp. Brewer's yeast

Add 1 tbsp olive oil to skillet on medium heat.
add minced garlic glove and onion to oil. Once onion is transparent and garlic is slightly browned, add spinach and cook till spinach is warm. Add peppers and feta cheese. Cook until feta begins to melt.
Butterfly raw chicken breasts and place on cookie sheet lined with foil.
Scoop spinach mixture and fill up chicken breast cavity. Once filled place cut side face down on foil. Use 1 tsp for each chicken breast to coat top of breast. (This will make chicken a golden brown in oven.) Sprinkle brewer's yeast on top of breast.

Place chicken breast in oven at 375 till chicken is done - about 20 minutes.
Serve with vegetables of your choice.

Using 2 - 5 oz. chicken breasts:
- Makes 2 servings
- Calories per serving: 445
- Protein: 52g
- Carbs: 6g
- Fat: 23g
- Sat. Fat: 7g
- 48% protein, 47% fat, 5% carbohydrate

* To reduce the fat content, use less olive oil.