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Lemony Spinach-Stuffed Chicken Breasts Recipe

Lemony Spinach-Stuffed Chicken Breasts Recipe

“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. YIELD: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)


  • 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.

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.

Reviews for Lemony Spinach-Stuffed Chicken Breasts

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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."

Reviewed Feb. 20, 2010

"Very good, family favorite now!"

Reviewed Sep. 12, 2009

"What a great idea spikexyz."

Reviewed Sep. 8, 2009

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

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."

Reviewed Aug. 31, 2009

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

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