Stuffed Chicken Breast

Total Time
30 min
20 min
10 min
This Greek-inspired dish is packed with flavor from sauteed onions, feta and spinach. It has a lovely pinwheel affect when served sliced.


olive oil

1 Tbsp, divided

uncooked onion(s)

1 small, chopped

fresh spinach

10 oz, steamed or wilted

lemon zest

1 tsp

feta cheese

¼ cup(s), crumbled

table salt

1 tsp, divided

black pepper

½ tsp, divided

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz cutlets, pounded thin


6 cup(s), baby variety

low fat red wine vinaigrette salad dressing

4 Tbsp


  1. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; sauté onion until golden, about 5 minutes.
  2. In a medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  3. 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.
  4. 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.

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