Greek Stuffed Chicken Breasts
These feta- and spinach-stuffed chicken breasts are bursting with the bright, tangy flavors of lemon and Kalamata olives.
lemon zest.
Slice lemon flesh horizontally after removing the pith with a sharp knife.
Save some slices.
In a nonstick oven-safe skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers, 2 to 3 minutes.
Add the onion and cook for 3 to 5 minutes, or until translucent.
Add the lemon zest and garlic, and cook for about a minute, or until fragrant.
To the onion mixture, add spinach.
For about three minutes, stir and cook until thoroughly heated.
Into a bowl, transfer the spinach and onion mixture.
Clean the skillet, then set it aside.
Combine the spinach mixture with the feta cheese and olives.
Add salt and pepper to taste.
Set the oven to 350 degrees Fahrenheit (175 degrees C)