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
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In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
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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.
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3 Set aside.
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4 Divide spinach mixture between chicken breasts.
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5 Roll up and secure with toothpicks.
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6 Sprinkle with remaining salt and pepper.
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7 In same skillet, heat remaining oil over medium-high heat.
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8 Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
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9 Remove toothpicks.