Menu Enter a recipe name, ingredient, keyword...


Stuffed Chicken Breast


Greek inspired dish. 4 servings. 5 WW Pts.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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



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.

You'll also love

Review this recipe

Chicken Breast a la Rose Smothered Teriyaki Chicken Breasts Recipe