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Spinach and Feta Stuffed Chicken Breasts

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 26 mins
Total time 36 mins
Yield

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

Ingredients

  • 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

Nutrition Information

  • calories 319
  • fat 13.5 g
  • satfat 4.5 g
  • sodium 585 mg

How to Make It

  1. 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.