Chicken Stuffed with Spinach and Feta

Chicken Stuffed with Spinach and Feta

Ingredients:

• 2.5 ounces of spinach
• ¼ cup of feta cheese
• 1 tea of fresh lemon juice
• ½ tea of thyme
• 2 garlic cloves minced
• 2 6oz chicken breast
• Salt
• Pepper
• 1 tbsp olive oil
• ½ cup fat- free low sodium chicken broth

Directions:

1. Preheat oven to 350
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, thyme, juice and garlic. Pound chicken flat OR cut a horizontal slit through the chicken breast to form a pocket and stuff half the filling into each pocket. If pounding place half mixture and fold chicken, using a toothpick to seal it.
4. Heat oil in a pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth to the pan, cover pan and place in the over to bake for 15 minutes or until done.