Lemony Spinach-Stuffed Chicken Breasts

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

1. In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. 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 large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170u0b0. Discard toothpicks.

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

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