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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is very tasty, and healthy, too! Ingredients:
6 boneless skinless chicken breasts |
1/4 lb feta cheese, crumbled (fat-free is ok) |
1 tablespoon fresh lemon juice |
1 teaspoon dried oregano |
2 tablespoons olive oil |
1 -1 1/2 cup chicken stock (start with the smaller amount so it's not too runny) |
2 cups loosely packed torn fresh spinach leaves (i use more like 6 cups) |
1 ripe tomato, chopped (i use more tomato, too) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. (Adjust/add/change the seasonings to suit your taste.).
2. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
3. With a meat mallet, pound each chicken breast to 1/2 thickness. Spread cheese mixture on each chicken breast, leaving 1/2 border, then fold each breast in half, securing with toothpicks. (You could also roll these, if you prefer.) Season with salt and pepper.
4. In a large skillet, heat oil over medium heat. Brown chicken breasts on each side, then pour stock over them. Add spinach and tomato to skillet and bring to a boil. Cover, reduce heat, and simmer for 10-15 minutes, or until chicken is done. Discard toothpicks before serving.
5. Note: If sauce is too runny, whisk a little flour or cornstarch in a bowl with some water till smooth; add this to the sauce and heat till it reaches the desired consistency.
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