WW Stuffed Chicken Breast
Serveing size = 1 piece of chicken, 1-½ cups arugula and 1 tbsp. dressing: WW points = 3.
Ingredients
- 1 tbsp. olive oil, divided
- 1 small onion, chopped
- 10 ounces spinach, steamed or wilted
- 1 tsp. lemon zest
- Salt and pepper, to taste
- ¼ cup feta cheese, crumbled
- 1 tsp, salt divided
- ½ tsp. black pepper, divided
- 1 pound boneless, skinless chicken breast, pounded thin
- 6 cups arugula, baby variety
- 4 tbsp. low fat red wine vinaigrette salad dressing
Instructions
- In a large non-stick skillet, heat 1 tsp. oil over medium-high heat; sauté onion until golden; about 5 minutes.
- In a medium bowl, combine onion, spinach, zest, feta, ½ tsp. salt and ¼ tsp. pepper; set aside.
- Evenly divide onion-spinach mixture over chicken; roll up and secure rolled chicken with toothpicks; sprinkle with remaining ½ tsp. salt and ¼ tsp. pepper.
- In same skillet, heat remaining 2 tsp. 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.
