Ingredients
Units
- 4 boneless, skinless chicken breasts (6-8oz each)
- 1 teaspoon + 1 tablespoon olive oil (divided)
- 5 ounces fresh spinach
- 1/4 cup crumbled feta cheese (reduced-fat)
- 1/4 cup low-fat or non-fat ricotta cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Butterfly each chicken breast: slice horizontally through the thickest part without cutting all the way through.
- Wilt the spinach: Heat a teaspoon of olive oil and cook spinach until wilted (about 2 minutes).
- Make the filling: Combine spinach, feta, ricotta, oregano, garlic powder, onion powder, and pepper.
- Divide the filling among the chicken breasts and carefully fold the chicken over. Secure with toothpicks if needed.
- Heat 1 tablespoon of olive oil in a skillet on medium/high and season chicken with pepper and paprika. Cook for 3-4 minutes per side until browned, then reduce heat to low, cover, and cook until chicken reaches 165°F internally (about 15 minutes).
- Remove chicken from the pan to a plate or platter. Let the chicken rest for about 5 minutes before serving.
Notes
- Avoid overstuffing the chicken.
- Bake at 400°F (200°C) for 20-25 minutes as an alternative to pan-frying.
- Add a squeeze of lemon to the spinach for extra flavor.
Approximate sodium content: 156mg per serving
Nutrition information is estimated and may vary depending on the specific brands and ingredients used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt