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Lemony Spinach-Stuffed Chicken Breasts

“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

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 zest
  • 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 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 zest, 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 a thermometer reads 170°. Discard toothpicks.
Nutrition 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.

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