Spinach and Feta Stuffed Chicken

(from Erin Klostermann’s recipe box)

This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.

Read more at: http://greek.food.com/recipe/spinach-and-feta-stuffed-chicken-49414?oc=linkback

Prep time: 20 minutes
Cook time: 10 minutes
Serves 4 people

Categories: Chicken

Ingredients

  • 1 tablespoon olive oil,
  • divided 1 medium onion,
  • chopped 10 ounces spinach,
  • fresh 1 teaspoon lemon,
  • zest of 1/4 cup feta cheese,
  • crumbled 1 teaspoon table salt,
  • divided 1/2 teaspoon black pepper,
  • divided 1 lb boneless skinless chicken breast

Directions

  1. In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.

  2. Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. 3 Set aside.

  4. 4 Divide spinach mixture between chicken breasts.

  5. 5 Roll up and secure with toothpicks.

  6. 6 Sprinkle with remaining salt and pepper.

  7. 7 In same skillet, heat remaining oil over medium-high heat.

  8. 8 Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.

  9. 9 Remove toothpicks.

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