Spinach & Feta Stuffed Chicken |
| Name: |
Jenn Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
1 tablespoon olive oil, divided 1 medium onions, chopped 10 ounces spinach, fresh 1 teaspoon lemons, zest of 1/4 cup feta cheese, crumbled 1 teaspoon table salt, divided 1/2 teaspoon black pepper, divided 1 lb boneless skinless chicken breasts Directions
In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); 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.
|
| |
|
|
