Feta-Stuffed Chicken Breast

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“Can't remember which co-worker gave this to me, but was able to sample and get a copy of her recipe.”

Ingredients Nutrition


  1. Prepare stuffing: In a 2 qt saucepan over medium heat, heat oil; add onion and garlic; cook 2 to 3 minutes, stirring occasionally until onion is softened.
  2. Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture.
  3. Stir in feta cheese, pine nuts, dill and pepper.
  4. Remove from heat and set aside.
  5. Prepare chicken rolls: Place chicken breast between two sheets of plastic wrap using meat mallet or rolling pin, pound to 1/4 inch thickness.
  6. Spread each cut with 1/4 stuffing mixture; roll up, securing with wooden picks or tying in two or three places with kitchen string.
  7. To cook: Spray non-stick skillet with no-stick cooking spray; heat over medium heat.
  8. Add chicken rolls; cook 4 to 5 minutes, turning occasionally until browned on all sides.
  9. Add wine, lemon juice and oregano; bring to boil.
  10. Reduce heat to low; simmer.
  11. Cover 8 to 10 minutes until chicken is cooked through.
  12. Using tongs, remove chicken to cutting board.
  13. Let stand 5 minutes.
  14. Remove wooden picks or string; cut each roll into 4 or 5 slices to serve.
  15. NOTE: To toast pine nuts, heat dry small skillet over medium heat.
  16. Add pine nuts cook 3 to 4 minutes, stirring frequently until golden.

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