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Nutrition Facts
Serving Size 1 (227g) Recipe makes 4 servings
Calories 208
Calories from Fat 63		(30%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 816mg		34%
Potassium 735mg		21%
Total Carbohydrate 6.0g		1%
	Dietary Fiber 2.1g	8%
	Sugars 1.9g
Protein 29.9g		59%
detailed view... how is this calculated?

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Spinach and Feta Stuffed Chicken

Recipe #49414 | 30 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Amber Dawn
Dec 19, 2002

This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil, divided
1 medium onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon, zest of
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper, divided
1 lb boneless skinless chicken breast

Directions

1
In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
2
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.
3
Set aside.
4
Divide spinach mixture between chicken breasts.
5
Roll up and secure with toothpicks.
6
Sprinkle with remaining salt and pepper.
7
In same skillet, heat remaining oil over medium-high heat.
8
Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
9
Remove toothpicks.

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Featured Reviews for This Recipe

From: BonnieZ

On Jul 6, 2009

We enjoyed this recipe. I did butterfly and pound thin my chicken breasts as they were monsters and added a bit of fresh dill to the spinach filling and used fat free feta. After browning stovetop I did finish the cooking in the oven. Wonderful! Thank you Amber Dawn for sharing the recipe.

0 people found this review helpful

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From: Sakeenah

On May 26, 2009

this was delicious, the chicken moist and the lemon really stood out. I bought thin sliced breasts and checked doneness with a meat thermometer. I found it took way longer than 10 minutes to reach 165 minimum. next time I would rather put it in the oven

0 people found this review helpful

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From: Susan Lee

On Apr 26, 2003

Another great Greek recipe for my collection! Amber Dawn, this was so tasty, and rated five stars around the table! Instead of frying, I did roll my chicken breasts in crumbs and baked them. Thanks so much for sharing this!

6 people found this review helpful

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From: riffraff

On Oct 6, 2005

Wow, this is really a great chicken dish. The lemon really stands out and gives the whole thing a great flavor. I pounded my breasts so they would be easier to fill and they would cook evenly. Thanks for posting this very special recipe.

4 people found this review helpful

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