Spinach and Feta Stuffed Chicken Breasts

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Spinach and Feta Stuffed Chicken BreastsRecipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Serves 4 (serving size: 1 stuffed chicken breast half)


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1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil


Hands-on: 26 Minutes
Total: 36 Minutes

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

Created date

December 2014

Nutritional Information

Calories 319
Fat 13.5 g
Satfat 4.5 g
Sodium 585 mg