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.

Ingredients

• 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

Directions:

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.

Set aside.

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.

Remove toothpicks.

Serve

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