Lemony Spinach-Stuffed Chicken Breasts for Two |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âThis is 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:
1/4 cup chopped sweet onion |
1-1/2 teaspoons olive oil, divided |
3 cups fresh baby spinach, chopped |
1/2 teaspoon minced garlic |
1-1/2 teaspoons balsamic vinegar |
2 tablespoons crumbled feta cheese |
1/4 teaspoon grated lemon peel |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 boneless skinless chicken breast halves (6 ounces each) |
Directions:
1. In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. 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 small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks. Yield: 2 servings.
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