Chicken Stuffed with Spinach, Feta and Pine Nuts
Entree

5 oz. fresh spinach, chopped
1/2 c (2 oz) crumbled feta
2 T pine nuts, toasted
2 t fresh lemon juice
1 t fresh thyme, minced
2 cloves garlic, minced
4 chicken breast halves
1/4 t salt
1/4 t black pepper
1 T olive oil
1/2 c chicken broth

Preheat oven to 350F.

Heat ovenproof skillet over medium-high heat.  Add spinach, cook 1 minute or until spinach wilts, tossing constantly.  Place spinach in a colander, press until barely moist.  Wipe pan clean.

Combine spinach, cheese, pine nuts, thyme, juice and garlic.  Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket.  Stuff 3 T filling into each pocket.  Seal with wooden toothpicks.  Sprinkle chicken with salt and pepper.

Heat oil in pan.  Add chicken, cook 3 minutes on each side or until brown.  Add broth and cover pan.   Place pan in oven.  Bake 350 for 15 minutes or until done.

 
www.cookinglight.com