Servings: 4

4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
1 tablespoon olive oil 1 tablespoon olive oil
1 onion, finely chopped 1 onion, finely chopped
2 cloves garlic, minced 2 cloves garlic, minced
5 ounces fresh spinach, chopped 5 ounces fresh spinach, chopped
1/2 cup crumbled feta cheese ½ cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped ¼ cup sun-dried tomatoes, chopped
Salt and pepper to taste Salt and pepper to taste
Toothpicks for securing Toothpicks for securing

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until onion is translucent.
Add chopped spinach to the skillet, and cook until wilted. Remove from heat and let cool slightly.
In a bowl, mix together the cooked spinach mixture, feta cheese, and sun-dried tomatoes. Season with salt and pepper to taste.
Carefully butterfly each chicken breast and pound to even thickness.
Spoon the spinach and feta mixture onto each chicken breast and roll tightly, securing with toothpicks.
Place the stuffed chicken breasts in a baking dish, seam side down.
Bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes  Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 4 servings  Kcal: 320 kcal | Servings: 4 servings