Lemony Spinach-Stuffed Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad.â Pam Nelson â Beaverton, Oregon Ingredients:
1/2 cup chopped sweet onion |
3 teaspoons olive oil, divided |
6-1/2 cups fresh baby spinach, chopped |
1 garlic clove, minced |
1 tablespoon balsamic vinegar |
1/4 cup crumbled feta cheese |
1/2 teaspoon grated lemon peel |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (6 ounces each) |
Directions:
1. In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon peel, salt and pepper.
2. Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks.
3. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks. Yield: 4 servings.
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