Chicken Breast Stuffed w/Spinach & Feta Cheese
I tried this Weight Watchers recipe ealier this week and it was soooo yummy, I thought I'd share. The lemon zest gave the spinach a nice kick. It was really easy to make. I deviated from the recipe a little bc I marinated my chicken the night before and put it in the fridge. I like my meat favorful, so salt and pepper alone doesn't do it for me.
Enjoy!
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WW POINTS® value | 5
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Moderate
This Greek-inspired dish is brimming with lots of spinach, onion and feta. Pair it up with steamed rice for a complete meal. Or try it over a bed of mixed greens.
Ingredients
1 Tbsp olive oil, divided
1 small onion(s), chopped
10 oz spinach, fresh
1 tsp lemon zest
1/4 cup feta cheese, crumbled
1 tsp table salt, divided
1/2 tsp black pepper, divided
1 pound Tyson Boneless, Skinless Chicken Breast(s), four 4 oz cutlets
Instructions
* 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 cutlets. 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.
Enjoy!
************************************
WW POINTS® value | 5
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Moderate
This Greek-inspired dish is brimming with lots of spinach, onion and feta. Pair it up with steamed rice for a complete meal. Or try it over a bed of mixed greens.
Ingredients
1 Tbsp olive oil, divided
1 small onion(s), chopped
10 oz spinach, fresh
1 tsp lemon zest
1/4 cup feta cheese, crumbled
1 tsp table salt, divided
1/2 tsp black pepper, divided
1 pound Tyson Boneless, Skinless Chicken Breast(s), four 4 oz cutlets
Instructions
* 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 cutlets. 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.
