Chicken Breasts Stuffed with Feta Cheese and Spinach
Serving Size / Yield
- 6 leaves fresh spinach, well-rinsed and stems removed
- two 4-oz.chicken breast halves, pounded and thawed, if frozen
- 3 Tbs. crumbled feta cheese
- 2 tsp. fresh lemon juice
- freshly ground pepper to taste
- 3 Tbs. flour for dredging
- olive oil cooking spray
Preheat oven to 400 degrees F.
Cook spinach leaves in boiling water for 1 minute. Drain and squeeze out all the moisture. Place the chicken on a work surface with the wide side toward you. Arrange 3 spinach leaves over each chicken breast, distributing them evenly and leaving a 1/2-inch border at the top edge. Sprinkle with half of feta cheese and half of lemon juice. Season with pepper. Starting at bottom of wide edge, roll chicken breast into a tight cylinder. Pin it closed with toothpicks. Fill, roll and close the second breast.
Dredge each rolled chicken breast in flour, shaking off excess. Lightly coat a nonstick skillet that has an ovenproof handle with cooking spray. Place over medium-high heat and add chicken breasts. Saute until chicken is lightly browned on all sides, about 5 minutes. Place skillet with chicken breasts in oven and bake until done, 15 to 20 minutes.
Transfer chicken to cutting board and remove toothpicks. Cut each breast crosswise into 1/2-inch slices. Fan the slices out on 2 plates. Serve at once.