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