Spinach and Feta Stuffed Chicken Breasts
This recipe is high in protein and low in fat and calories. Experiment with your own filling by adding sun-dried tomatoes, roasted peppers or your favorite cheese.
10 minutes
20 minutes
Spinach and Feta Stuffed Chicken Breasts
1 tablespoon plus 2 teaspoons olive oil, divided
1 yellow or red onion, chopped
2 teaspoons fresh rosemary, finely minced
2 large cloves garlic, finely minced
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
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 rosemary, spinach, garlic 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 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.
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