Spinach and Feta Stuffed Chicken Breasts
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 tablespoons chopped fresh dill
- 5 ounces baby spinach
- 2 ounces crumbled feta cheese (about 1/2 cup)
- 4 (6-ounce) skinless, boneless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ teaspoons olive oil
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.
