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

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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
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 4 servings


  • 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)

Nutritional Facts

1 each: 253 calories, 9g fat (2g saturated fat), 98mg cholesterol, 337mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.


  1. In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon peel, salt and pepper.
  2. Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks.
  3. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks. Yield: 4 servings.
Originally published as Lemony Spinach-Stuffed Chicken Breasts in Healthy Cooking October/November 2009, p33

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zobird User ID: 714782 118190
Reviewed Jan. 26, 2011

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

a_devivo User ID: 4671065 118188
Reviewed Feb. 20, 2010

"Very good, family favorite now!"

txoldham User ID: 2990723 126611
Reviewed Sep. 12, 2009

"What a great idea spikexyz."

Ewankowich User ID: 885696 107129
Reviewed Sep. 8, 2009

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

spikexyz User ID: 1690321 183667
Reviewed Sep. 1, 2009

"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."

pmcdermott User ID: 3396317 185828
Reviewed Aug. 31, 2009

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

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