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Lemony Spinach-Stuffed Chicken Breasts for Two

Total Time

Prep: 25 min. Cook: 20 min.


2 servings

“This is 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


  • 1/4 cup chopped sweet onion
  • 1-1/2 teaspoons olive oil, divided
  • 3 cups fresh baby spinach, chopped
  • 1/2 teaspoon minced garlic
  • 1-1/2 teaspoons balsamic vinegar
  • 2 tablespoons crumbled feta cheese
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)


  1. In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 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 zest, 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 small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks.

Nutrition Facts

1 each: 252 calories, 9g fat (2g saturated fat), 98mg cholesterol, 334mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

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