Spinach and Scallion Stuffed Chicken Breasts


serves serves 4

  • 4 boneless skinless chicken breasts
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 10 ounces spinach
  • 1/4 cup chopped scallions
  • 1 1/2 tablespoons chopped dill
  • 1/2 cup chopped feta
  • 1 teaspoon lemon zest
  • Salt and pepper


  1. In a large skillet, heat 1 tablespoon olive oil. Add garlic and sauté until golden, about 30 seconds. Add spinach and saute until wilted. Let cool.
  2. In a medium bowl, combine scallions, dill, feta, and lemon zest. Add spinach and toss to combine. Season with salt and pepper.
  3. Make a 2 to 3 inch deep horizontal cut into each chicken breast, forming a large pocket. Stuff each breast with spinach mixture.
  4. Heat a large ridged grill pan over medium high heat. Spray pan with nonstick cooking spray. Grill chicken breasts until cooked through, about 3-4 minutes per side.

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