Spinach, Pinon, Feta Stuffed Chicken
4 boneless, skinless chicken breast halves (5 to 6 oz each)
1 handful baby spinach, chopped
¼ c feta
¼ c fresh basil
¼ c raw pine nuts (roast in a pan with a little olive oil till golden brown)
2 tbspn olive oil
4 lemon wedges
salt, pepper, oregano
Preheat oven to 375 degrees. Cut a 2-inch pocket in the thickest part of each chicken breast half. In a small bowl, combine the feta, basil, spinach, and pine nuts. Stuff each chicken breast with ¼ of the feta mixture. Brush chicken with 1 tablespoon olive oil, season each piece with salt, pepper, and oregano. In a nonstick skillet, heat the remaining olive oil. Brown each side of chicken breast till brown, about two minutes each side. Transfer pieces to a baking dish, and bake for approx. 15 minutes. Serve on a bed of wilted spinach with a lemon wedge.
Serves 4