LEMONY SPINACH-STUFFED CHICKEN BREASTS FOR TWO

Lemony Spinach-Stuffed Chicken Breasts for Two image

"This is really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad." Pam Nelson - Beaverton, Oregon

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

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Ingredients

1/4 cup chopped sweet onion
1-1/2 teaspoons olive oil, divided
3 cups fresh baby spinach, chopped
1/2 teaspoon minced garlic
1-1/2 teaspoons balsamic vinegar
2 tablespoons crumbled feta cheese
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)

Steps:

In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks.

Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges