Lemony Spinach-Stuffed Chicken Breasts For Two

• 1/4 cup chopped sweet onion
• 1-1/2 teaspoons olive oil, divided
• 3 cups fresh baby spinach, chopped
• 1/2 teaspoon minced garlic
• 1-1/2 teaspoons balsamic vinegar
• 2 tablespoons crumbled feta cheese
• 1/4 teaspoon grated lemon zest
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 boneless skinless chicken breast halves (6 ounces each)

1. In a small skillet, cook onion in 1 teaspoon oil over medium heat for 10-15 minutes or until onion is golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook 1 minute longer. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper.
2. Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks.
3. In a small skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until chicken juices run clear. Discard toothpicks.

sweet onion, olive oil, fresh baby spinach, garlic, balsamic vinegar, feta cheese, lemon zest, salt, pepper, chicken

Taken from www.tasteofhome.com/recipes/lemony-spinach-stuffed-chicken-breasts-for-two/ (may not work)