Stuffed chicken breast
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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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