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Photo of Stuffed chicken breast by WW

Stuffed chicken breast

3
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
This Greek-inspired dish is packed with flavor from sautéed onions, feta and spinach. It has a lovely pinwheel affect when served sliced and is easy enough to put together for lunch, but still fancy enough for dinner.

Ingredients

Olive oil

1 Tbsp, divided

Onion

1 small, chopped

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 skinless boneless chicken breast

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

Arugula

6 cup(s), baby variety

Low fat red wine vinaigrette salad dressing

4 Tbsp

Instructions

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

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