Chicken Stuffed with Spinach and Feta
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
1 tbsp olive oil
½ cup fat- free low sodium chicken broth
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.