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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A little extra trouble to make this dish, but your taste buds will thank you! Ingredients:
1 cup crumbled feta cheese |
1 tablespoon lemon juice |
1 teaspoon dried oregano |
6 boneless skinless chicken breasts |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons flour |
2 tablespoons olive oil |
1 cup chicken broth |
1 medium tomato, diced |
2 cups loosely packed spinach, sliced |
Directions:
1. In a small bowl, mix cheese, lemon juice and oregano until smooth.
2. Pound chicken breasts to 1/2 inch thickness.
3. Spread cheese mixture over each breast half to within 1/2 inch of edge. Fold over and secure with a toothpick.
4. Mix 1 Tbs flour, salt and pepper together on a sheet of waxed paper. Coat chicken in mixture.
5. In a skillet, heat olive oil over medium-high heat until very hot. Add chicken breasts and cook until golden brown, turning once.
6. Mix remaining 1 Tbs flour and chicken broth until smooth.
7. Add broth, tomato and spinach to skillet with chicken. Heat to boiling over high heat, reduce heat to low; cover and simmer for 8-10 minutes, or until chicken is cooked through.
8. Remove toothpick before serving.
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