Greek Stuffed Chicken Breasts with Lemon Orzo

4 servings Prep: 30 minutes
Cook: 32 minutes
  •      Nonstick cooking spray
  • 5  ounces  baby spinach
  • 2    garlic cloves, minced
  •      Pinch ground nutmeg
  • 4    boneless chicken breast halves, about 1 1/4 pounds
  • 3/4  cup  crumbled feta
  • 1/4  teaspoon  dried dill (or 1 teaspoon fresh)
  • 2  tablespoons  olive oil
  • 1  cup  orzo
  • 1  teaspoon  lemon zest
  • 1/4  cup  grated Parmesan
  • 1/4  cup  fresh parsley, chopped


1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.

2. Warm a large nonstick skillet over medium heat. Add the spinach and cook, tossing, 3 minutes or until bright green and wilted. Add the garlic and nutmeg and cook, tossing, 2 minutes. Transfer to a bowl; remove skillet from heat and wipe with a paper towel.

3. Butterfly each chicken breast and open as you would a book; pound to an even 1/4-inch thickness.

4. Squeeze some of the liquid from spinach and toss with the feta and dill. Place a quarter of the mixture along the center of each breast; roll and secure with toothpicks.

5. In the skillet, heat 1 tablespoon of the oil over medium-high heat. Add stuffed chicken and cook 4 to 5 minutes or until the bottoms are golden. Turn and cook another 5 minutes.
Transfer chicken to the prepared baking sheet; bake in the center of oven 15 minutes or until cooked through.

6. Bring a pot of lightly salted water to a boil; add the orzo and cook according to package directions. Drain and toss with remaining oil and the lemon zest and lemon juice, Parmesan and parsley. Serve with chicken.


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