Saturday night: spinach and feta stuffed chicken breasts with cream sauce

Since we don't have a ton of free time during the week, I usually save complicated recipes for Saturday and Sunday nights. That way, instead of scrambling to put food on the table and get the dishes done, I can kick back and relax with some tea while I cook.

Not gonna lie: I made this recipe up. I've been wanting to do stuffed chicken breasts for a while, so I based it off of two different recipes I found online.

Ingredients:
1 can of low-fat cream of chicken soup (Campbell's sells it under its "Healthy Selects" line)
1/4 cup of skim milk
1 cup of feta cheese
1 cup of 1/3 less fat (neufchatel) cheese
1 cup of frozen spinach, thawed
2 boneless, skinless chicken breasts
2 cloves of chopped garlic

Instructions:
1. Preheat the oven to 375 degrees.
2. In a saucepan, mix soup and milk. Set aside.
3. In a microwave-safe bowl, combine cream cheese, feta, garlic, and thawed spinach. Microwave for 45 seconds or until cheese starts to melt. Mix ingredients well.
4. Using a meat mallet or a rolling pin, pound the chicken breasts until they're about 1/4-1/2 inch thick. Spoon cheese mixture down the center and roll the breast up. (Some of the cheese might ooze out, but that's okay.) 
5. Line a shallow baking dish with foil and put a light layer of the soup on the bottom. Carefully place the chicken rolls on the dish, seam-side down.
6. Pour the rest of the soup over the chicken. 
7. Bake in the preheated oven for 50 minutes, or until chicken is done. This is important! Every oven is different; 50 minutes at 375 worked for me, but you might need more or less time. 45 minutes to an hour is a safe bet.

I also made roasted Roma tomatoes and wild rice on the side. (If you're trying to lose weight, skip the rice; brown and wild rice can be healthy, but it's heavy on the calories.) The recipe for the tomatoes can be found here.