Stuffed Chicken Breast
- Total Time
This Greek-inspired dish is packed with flavor from sauteed onions, feta and spinach. It has a lovely pinwheel affect when served sliced.
olive oil1 Tbsp, divided
uncooked onion(s)1 small, chopped
fresh spinach10 oz, steamed or wilted
lemon zest1 tsp
feta cheese¼ cup(s), crumbled
table salt1 tsp, divided
black pepper½ tsp, divided
uncooked boneless skinless chicken breast(s)1 pound(s), four 4 oz cutlets, pounded thin
arugula6 cup(s), baby variety
low fat red wine vinaigrette salad dressing4 Tbsp
- In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; sauté onion until golden, about 5 minutes.
- In a medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Evenly divide onion-spinach mixture over chicken, roll up and secure rolled chicken with toothpicks; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks and serve with arugula drizzled with dressing. Yields 1 piece chicken (sliced or left whole), 1 1/2 cups arugula and 1 tablespoon dressing per serving.