I've made the Sun-Dried Tomato, Spinach, and Feta Stuffed Chicken Breasts several times since I first tried them. The flavor is just so good. Unfortunately I'm out of sun-dried tomatoes, but I did want to try some different flavors in my stuffed chicken breasts. So I went looking for a recipe to change it up a bit but still use the spinach and feta. The addition of the lemon zest in this recipe caught my attention right away. I also added just a touch of lemon juice, and I think the flavor turned out great.
The recipe said to cook the chicken breasts in the skillet after rolling them up, turning them occasionally to get the chicken browned and cooked through. I don't roll my chicken breasts up well enough to feel that I wouldn't just lose all the filling if I tried that. There is a lot of filling! So I just placed my chicken in a baking dish and baked it. Super simple, which I love.
The skillet-cooked breasts might get a little browner, but you'll notice that my toothpicks came loose on at least one of the chicken breasts, so I probably would have had filling everywhere. It probably would have tasted just as good, though.