Feta, Spinach, and Caramelized Onion-Stuffed Chicken Breasts

I wanted something fun to cook, good to eat, and healthy for my family, so I made this easy feta, spinach, and caramelized onion-stuffed chicken breasts recipe. This meal turned out exceptional! We all (kids included) loved this tender and flavorful chicken, and it paired nicely with a roasted garlic couscous and zucchini and grape tomato sauté.

Feta, Spinach, and Caramelized Onion-Stuffed Chicken Breasts

Ingredients:

• 2 tbsp olive oil, divided
• 1 small yellow onion(s), chopped
• 1 clove of garlic, minced
• 5 oz fresh spinach, chopped
• 1 tbsp balsamic vinegar
• ½ cup feta cheese, crumbled
• 1 tsp lemon zest, chopped
• Sea salt and freshly cracked black pepper, to taste
• 3 boneless, skinless chicken breasts, trimmed of any fat

How to Make Feta, Spinach, and Caramelized Onion-Stuffed Chicken Breasts

Heat 1 tablespoon of olive oil in a large skillet over medium heat, and add the onion and cook, stirring often, until slightly caramelized, approximately 15-20 minutes. Side Note: Add water if the skillet runs dry. 

Add garlic and stir for 45 seconds, then add spinach.

Cover the skillet with a lid and steam for about 2 minutes or until spinach is wilted.

Add balsamic vinegar and stir.

Remove from heat and cool for 5 minutes.

Once cooled, add feta cheese, lemon zest, sea salt, and freshly cracked black pepper to taste and mix thoroughly. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound with a kitchen mallet until they are a ¼-inch thick.

Season each chicken breast with salt and pepper to taste.

Divide the spinach mixture down the center of each piece of chicken.

Roll up and secure with toothpicks.

In the same large skillet, heat the remaining tablespoon of oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through,  about 12-15 minutes.

Remove toothpicks.

Let the meat rest for 3-5 minutes before slicing. Enjoy.

Feta, Spinach, and Caramelized Onion-Stuffed Chicken Breasts

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Main

Cuisine: Greek

Servings: 3 - 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 2 tbsp olive oil divided
• 1 small yellow onion s, chopped
• 1 clove of garlic minced
• 5 oz fresh spinach chopped
• 1 tbsp balsamic vinegar
• ½ cup feta cheese crumbled
• 1 tsp lemon zest chopped
• Sea salt and freshly cracked black pepper to taste
• 3 boneless skinless chicken breasts, trimmed of any fat

Instructions

• Heat 1 tablespoon of olive oil in a large skillet over medium heat, and add the onion and cook, stirring often, until slightly caramelized, approximately 15-20 minutes. Side Note: Add water if the skillet runs dry.
• Add garlic and stir for 45 seconds, then add spinach.
• Cover the skillet with a lid and steam for about 2 minutes or until spinach is wilted.
• Add balsamic vinegar and stir.
• Remove from heat and cool for 5 minutes.
• Once cooled, add feta cheese, lemon zest, sea salt, and freshly cracked black pepper to taste and mix thoroughly. Set aside.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound with a kitchen mallet until they are a ¼-inch thick.
• Season each chicken breast with salt and pepper to taste.
• Divide the spinach mixture down the center of each piece of chicken.
• Roll up and secure with toothpicks.
• In the same large skillet, heat the remaining tablespoon of oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through,  about 12-15 minutes.
• Remove toothpicks.
• Let the meat rest for 3-5 minutes before slicing. Enjoy.

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