Stuffed chicken breast
1 Tbsp, divided
1 small, chopped
10 oz, steamed or wilted
¼ cup(s), crumbled
1 tsp, divided
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
- In a large nonstick skillet, heat 1 tsp oil over medium-high heat; saute onion until golden, about 5 minutes.
- In a medium bowl, combine onion, spinach, zest, feta, 1/2 tsp salt and 1/4 tsp pepper; set aside.
- Evenly divide onion-spinach mixture over chicken, roll up and secure rolled chicken with toothpicks; sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
- In same skillet, heat remaining 2 tsp 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 tbsp dressing per serving.