Spinach and Feta Stuffed Chicken

"This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving."
photo by dojemi photo by dojemi
photo by dojemi
photo by dojemi photo by dojemi
photo by dojemi photo by dojemi
photo by dojemi photo by dojemi
photo by riffraff photo by riffraff
Ready In:




  • In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
  • Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Set aside.
  • Divide spinach mixture between chicken breasts.
  • Roll up and secure with toothpicks.
  • Sprinkle with remaining salt and pepper.
  • In same skillet, heat remaining oil over medium-high heat.
  • Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
  • Remove toothpicks.

Questions & Replies

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  1. BonnieZ
    We enjoyed this recipe. I did butterfly and pound thin my chicken breasts as they were monsters and added a bit of fresh dill to the spinach filling and used fat free feta. After browning stovetop I did finish the cooking in the oven. Wonderful! Thank you Amber Dawn for sharing the recipe.
  2. megnut78
    This was delicious! I just wish I could have eaten more of it! The only thing I did differently (because I found the inside of the chicken was not cooking and I did use very thin chicken breast) - after it browned on the outside, I turned down the temp and put the lid on it. I thought it might be weird having warm feta, but omg it was so good and the kids were happy because they couldnt taste the spinach, yet it was good for them.
  3. Susan L.
    Another great Greek recipe for my collection! Amber Dawn, this was so tasty, and rated five stars around the table! Instead of frying, I did roll my chicken breasts in crumbs and baked them. Thanks so much for sharing this!
  4. Sakeenah
    this was delicious, the chicken moist and the lemon really stood out. I bought thin sliced breasts and checked doneness with a meat thermometer. I found it took way longer than 10 minutes to reach 165 minimum. next time I would rather put it in the oven
  5. LizP5885
    Delicious! I pounded the chicken before filling it and it made it easy to neatly roll up. Instead of browning in oil until done, I browned in some PAM and then added a little bit of chicken stock and covered it and let it poach in the liquid. I also browned the onion in PAM and used fat free feta. OUTSTANDING!


I am a working mom of a beautiful little girl Keira Lynn. Watching her grow has been such a joy! My husband and I were married in May of 2006 on the beautiful island of Kauai. Since discovering this site, I have been cooking much more and have found some incredible recipes. I absolutely love to cook and try out new recipes, but have a handful of family favorites that I make quite often. My husband loves to cook as much as I do. To avoid anyone monopolizing the kitchen, we have to designate who gets to cook dinner in advance. He specializes in Asian cuisine and I love trying new healthy recipes. <a href="http://www.snugglepie.com"><img border="0" src="http://www.snugglepie.com/ezb/718035.png"></a>
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