Go Back
–+ servings
Feta, Spinach, and Caramelized Onion-Stuffed Chicken Breasts
Print

Feta, Spinach, and Caramelized Onion-Stuffed Chicken Breasts

Course Main
Cuisine Greek
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.