Stuffed Chicken Breast

By á-178825

Greek inspired dish. 4 servings. 5 WW Pts.

Ingredients

• 1 T EVOO, divided
• 1 sm onion, chopped
• 10 oz fresh spinach, steamed or wilted
• 1 t lemon zest
• 1 c crumbled feta cheese
• 1 t table salt, divided
• 1/2 t black pepper, divided
• 1 lb boneless skinless chicken breasts (four 4 oz cutlets pounded thin)
• 6 c baby arugula
• 4 T low fat red wine vinegar salad dressing

Preparation

Step 1

In LG nonstick skillet, heat 1 t oil over med high heat; sauté onion until golden, 5 min.

In med bowl combine onion, spinach, zest, feta, 1/2 t salt & 1/4 t pepper.

Divide onion spinach mixture over chicken, roll up & secure with toothpicks; sprinkle with remaining 1/2 t salt & 1/4 t pepper.

In same skillet heat remaining 2 t oil over med high heat. Cook chicken turning occasionally until golden brown & cooked through, about 10 min. Remove toothpicks; serve with arugula drizzled with dressing.

1 piece chicken with 1 1/2 c arugula & 1 T per serving.