Heat half the EVOO in a large nonstick pan on
medium heat. Saute onions until soft. Add
mushrooms until semi cooked, then spinach until it
wilts. Then add feta and lemon zest. Stir and
set aside.
Butterfly chicken. Sprinkle salt and pepper on
outside of chicken breast.
Wipe skillet with napkin to clean. Heat remaining
EVOO on medium heat. Add chicken. Cook until
almost done. Then divide spinach mixture inside
each of the chicken breast. Secure with
toothpicks.
Continue to cook the chicken until golden brown
and done. Remove toothpicks and serve.
Originally Submitted
11/10/2016
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