Real Greek Foods
Martes, Hunyo 19, 2012
Spinach and Feta Stuffed Chicken
This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens.
1 tbsp olive oil, divided
1 medium onion, chopped
10 ounces spinach, fresh
1 tsp lemon, zest of
1/4 cup feta cheese, crumbled
1 tsp table salt, divided
1/2 tsp black pepper, divided
1 lb boneless skinless chicken breast
In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
Wilt spinach; stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Divide spinach mixture between chicken breasts.
Roll up and secure with toothpicks.
Sprinkle with remaining salt and pepper.
In same skillet, heat remaining oil over medium-high heat.
Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
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