Greek Stuffed Chicken Breasts with Lemon Orzo

Greek Stuffed Chicken Breasts with Lemon Orzo
Ingredients :
Nonstick cooking spray
5 ounces baby spinach
1 clove garlic, 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 First Taste Milanese Gremolata Infused olive oil
1 cup orzo
1/2 teaspoon lemon zest
1/4 cup grated Parmesan
1/4 cup fresh parsley, chopped
Directions:
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.

Prep time: 30 mins
Print Options: