Greek Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.