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Lemony Spinach-Stuffed Chicken Breasts Recipe

Lemony Spinach-Stuffed Chicken Breasts Recipe photo by Taste of Home

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“This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad.” Pam Nelson — Beaverton, Oregon

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Lemony Spinach-Stuffed Chicken Breasts Recipe

Prep: 30 min. Cook: 20 min.

Yield: 4 Servings

30 20 50

Ingredients

1/2 cup chopped sweet onion
3 teaspoons olive oil, divided
6-1/2 cups fresh baby spinach, chopped
1 garlic clove, minced
1 tablespoon balsamic vinegar
1/4 cup crumbled feta cheese
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Directions

In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon peel, salt and pepper.
Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks.
In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks. Yield: 4 servings.

Cooking for 2: Lemony Spinach-Stuffed Chicken Breasts for Two

Nutritional Facts 1 stuffed chicken breast half equals 253 calories, 9 g fat (2 g saturated fat), 98 mg cholesterol, 337 mg sodium, 5 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

Originally published as Lemony Spinach-Stuffed Chicken Breasts in Healthy Cooking October/November 2009, p33

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Reviews for Lemony Spinach-Stuffed Chicken Breasts

Lemony Spinach-Stuffed Chicken Breasts

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(1-6) of 6 reviews

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Reviewed on Jan. 26, 2011 by zobird

We liked this a lot. The spinach and caramelized onion had wonderful flavor. Served with whole wheat couscous which worked very well.

Reviewed on Feb. 20, 2010 by a_devivo

Very good, family favorite now!

Reviewed on Sep. 12, 2009 by txoldham

What a great idea spikexyz.

Reviewed on Sep. 08, 2009 by Ewankowich

I would assume the long cooking time is so that the onions become carmelized - yummy!

Reviewed on Sep. 01, 2009 by spikexyz

Onions take a long time to get to a golden brown. I usually saute 3 lbs onions at a time for about 40 minutes, lay them out on a flat metal sheet, freeze them and place them in a zip lock bag. Then I break off a chunk whenever a recipe calls for cooked onion.

Reviewed on Aug. 31, 2009 by pmcdermott

Cook onion for 15-20 minutes? That seems like an awfully long time!