Stuffed Chicken Breast

Ingredients

• 1 Tbsp olive oil, divided
• 1 small uncooked onion(s), chopped
• 10 oz fresh spinach, steamed or wilted
• 1 tsp lemon zest
• 1/4 cup(s) feta cheese, crumbled
• 1 tsp table salt, divided
• 1/2 tsp black pepper, divided
• 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz cutlets, pounded thin
• 6 cup(s) arugula, baby variety

4 Tbsp low fat red wine vinaigrette salad dressing

Instructions

1. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saut‚ onion until golden, about 5 minutes.
2. In a medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
3. Evenly divide onion-spinach mixture over chicken, roll up and secure rolled chicken with toothpicks; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks and serve with arugula drizzled with dressing.

Notes

Yields 1 piece chicken (sliced or left whole), 1 1/2 cups arugula and 1 tablespoon dressing per serving.