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Spinach and Feta Stuffed Chicken Breasts

Photo: Justin Walker
Hands-on time 26 mins
Total time 36 mins
Yield

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

Explore many Middle Eastern possibilities in this easy chicken dinner. We're combining feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built in the stuffed chicken breast. Try using mozzarella or provolone cheese for a more mild, kid-friendly dish. One chicken breast comes in at just over 300 calories. That leaves room for a side of whole-grain quinoa or farro. If you have leftover spinach, use it for a simple side salad. If you don't want to bother stuffing the chicken cutlets, turn these ingredients into a simple salad with a drizzle of olive oil and balsamic vinegar.

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.