Feta & Spinach stuffed Chicken Breast

This is a recipe that we always like! I made it a little different this time, though. Instead of rolling the filling up in the chicken and then cooking in a pan, I slit the chicken open and made a pocket. Then I put the filling inside and baked it for 45 minutes. It came out really great! We had it with rice and everyone enjoyed it!

Here is the original recipe.

Stuffed Chicken Breast
(Weight Watchers Recipe)
This Greek-inspired dish is brimming with lots of spinach, onion and feta. Pair it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Serves 4
1 pound uncooked boneless, skinless chicken breast
1/2 teaspoon black pepper
1 teaspoon table salt
1/4 cup reduced fat feta cheese
1 teaspoon lemon zest
10 oz spinach
1 small onion diced
1 teaspoon olive oil

1. In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
2. Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
3. Divide spinach mixture between cutlets. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper.
4. In same skillet, heat remaining oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks.