I am so happy with the way these turned out! You just need five ingredients for these 5 Smart Point Spinach and Feta Stuffed Chicken Breasts. These are gluten-free and Weight Watcher friendly! These stuffed chicken breasts are so simple and so tasty. . . I really think you will enjoy these!
Here is what you need:
1 T. + 1 1/2 t. olive oil
1 c. chopped yellow onion
5 oz. baby spinach
2 oz. (about 1/2 cup) crumbled feta cheese
4 (6 oz.) skinless, boneless chicken breasts
1/2 t. kosher salt
1/4 t. black pepper
Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add 1 cup chopped yellow onion; cook 8 minutes, stirring frequently. Onion will soften and brown slightly.
Remove pan from heat. Stir in baby spinach and feta cheese. Continue stirring until the spinach wilts. Allow to cool about 5 minutes.
Cut a horizontal slit through the center of each of the 4 (6 oz.) chicken breasts to make the pocket.
I used my Pampered Chef Close & Cut. It’s perfect for when you have really thick pieces of chicken or when you want to cut lots of grapes, or plum tomatoes all at once. In this case I used it to cut the chicken in half and I just didn’t cut it all the way through. For more details on the close & cut you can go here.
Stuff each “pocket” evenly with spinach mixture. (This was about 3-4 tablespoons of the mixture in each chicken when I made it)
Once filled close the pockets. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken and cook 4 minutes.
Turn chicken, cover pan and cook 5-7 minutes or until chicken is done.
So good!
- 1 T. + 1 1/2 t. olive oil
- 1 c. chopped yellow onion
- 5 oz. baby spinach
- 2 oz. (about 1/2 cup) crumbled feta cheese
- 4 (6 oz.) skinless, boneless chicken breasts
- 1/2 t. kosher salt
- 1/4 t. black pepper
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add 1 cup chopped yellow onion; cook 8 minutes, stirring frequently. Onion will soften and brown slightly.
- Remove pan from heat. Stir in baby spinach and feta cheese. Continue stirring until the spinach wilts. Allow to cool about 5 minutes.
- Cut a horizontal slit through the center of each of the 4 (6 oz.) chicken breasts to make the pocket.
- Stuff each “pocket” evenly with spinach mixture. (This was about 3-4 tablespoons of the mixture in each chicken when I made it) Once filled close the pockets.
- Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken and cook 4 minutes. Turn chicken, cover pan and cook 5-7 minutes or until chicken is done.
Makes 4 servings
5 Weight Watcher smart points per serving.
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