Stuffed chicken breast
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This Greek-inspired dish is brimming with lots of spinach, onion and feta. Pair it up with steamed rice for a complete meal. Or try it over a bed of mixed greens.
Ingredients
Olive oil
1 tsp(s), divided
Onion
1 small, chopped
Fresh spinach
10 oz, fresh
Lemon zest
1 tsp(s)
Feta cheese
¼ cup(s), crumbled
Table salt
1 tsp(s), divided
Black pepper
½ pinch(es), divided
Cooked skinless, boneless chicken breast
1 pound(s)
Instructions
1
In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
2
Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
3
Divide spinach mixture between cutlets. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper.
4
In same skillet, heat remaining oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks.
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