Feta, Spinach and Caramelized Onion Stuffed Chicken Breasts
I wanted something fun to cook, good to eat and healthy for my family. This meal turned out exceptional! We all (kids included) loved this chicken. It was tender and full of flavor. I served it with a roasted garlic couscous and a zucchini and grape tomato sauté. It was a light and wonderful meal.
- 2 tsp olive oil, divided
- 1 small sweet yellow onion(s), chopped
- 1 clove of garlic, minced
- 5 oz fresh spinach, chopped
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest, chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 3 boneless, skinless chicken breasts, trimmed of any fat
Heat 1 tsp of olive oil in a skillet over medium heat; sauté onion until caramelized, approximately 15-20 minutes. Add garlic and stir for 45 seconds then add spinach. Cover pan 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. Add feta cheese, lemon zest, salt and pepper to taste and mix thoroughly. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet. Season each chicken breast with salt and pepper to taste. Divide spinach mixture onto each piece of chicken. Roll up and secure with toothpicks.
In the same skillet, heat remaining teaspoon of oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10-12 minutes. Remove toothpicks, Let meat rest for 3-5 minutes before slicing. Enjoy.
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