4chicken breasts,butterflied and pounded to 1/4-inch thickness
Instructions
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add onion and sauté for 2 minutes. Add garlic and sauté 2 more minutes.
Rinse spinach and place wet spinach in skillet with onions. Stir for about 30 seconds. Once spinach is lightly wilted, remove skillet from heat.
Place sun-dried tomatoes in a small bowl and pour boiling water to cover over them. Let soak for 3-5 minutes. Drain and let cool slightly. Slice sun-dried tomatoes and add to mixture in skillet along with lemon zest, feta cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, dill, and red pepper flakes.
Preheat oven to 375º. Lay chicken breasts out on a work surface. Season with remaining salt and pepper. Divide filling evenly and place on center of each chicken piece. Roll and secure with toothpicks.
Heat 2 teaspoons olive oil in a large stainless steel skillet over medium-high heat. Place rolled-up chicken breasts in pan seam side down. Saute for 3 minutes, flip over and sauté for 3 more minutes.
Place skillet in oven for 5-7 minutes to finish cooking. Remember- handle of pan will be hot when removing from oven. I forget this sometimes :(