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Spinach-stuffed chicken with arugula salad

3
Points®
Total Time
43 min
Prep
8 min
Cook
25 min
Serves
4
Difficulty
Easy
Mediterranean-inspired chicken breasts stuffed with a warm spinach and feta cheese filling are the stars of this simple recipe. Ready in under 45 minutes, this dish makes a wonderful addition to the weeknight rotation or a fine main for serving to guests at your next dinner party. The fresh arugula salad adds a peppery crunch and the briny cheese adds loads of flavor to the spinach and onion filling that is infused into the chicken while it cooks. The only thing you might want to add to this plate is some crusty French bread or a rice pilaf.

Ingredients

Spinach

10 oz

Olive oil

3 tsp

Uncooked onion

1 small, chopped

Crumbled feta cheese

¼ cup(s)

Lemon zest

1 tsp, grated

Table salt

1 tsp

Black pepper

½ tsp

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4-pound) cutlets

Arugula

6 cup(s), baby variety

Low fat red wine vinaigrette salad dressing

4 Tbsp

Instructions

  1. Place steamer basket in pot over 1 inch of boiling water. Add spinach, in batches, turning with tongs and steaming until wilted, about 5 minutes. Transfer to plate to cool. Squeeze spinach dry and transfer to medium bowl.
  2. Heat 1 teaspoon oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add onion, feta, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper to spinach and stir to combine.
  4. Sprinkle chicken with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place chicken on work surface and arrange spinach mixture evenly over top of chicken. Roll chicken up to enclose filling and secure rolls with wooden toothpicks.
  5. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add chicken and cook, turning occasionally, until golden brown and cooked through, about 10 minutes.
  6. Just before serving, combine arugula and salad dressing in large bowl and toss to coat. Divide salad evenly among 4 plates. Remove and discard toothpicks from chicken and cut each chicken breast into 6 slices. Arrange chicken next to salad.
  7. Per serving (1 stuffed chicken breast and 1½ cups salad)

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