Spinach and Feta Stuffed Chicken

1 tablespoon olive oil, divided
1 medium onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon, zest of
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper, divided
1 lb boneless skinless chicken breast

Directions:

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.
3
Set aside.
4
Divide spinach mixture between chicken breasts.
5
Roll up and secure with toothpicks.
6
Sprinkle with remaining salt and pepper.
7
In same skillet, heat remaining oil over medium-high heat.
8
Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
9
Remove toothpicks.