Spinach & Feta Stuffed Chicken Breasts

Ingredients

• 3 cups lightly packed spinach (approx 4 oz)
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 4 boneless skinless chicken breast halves (about 1.25 pounds)
• 1/4 cup crumbled feta cheese
• 1 teaspoon lemon pepper
• 1/2 teaspoon oregano
• chopped parsley (optional)
• addtional feta (optional)

Directions

1. 1

   Preheat oven to 400°F

2. 2

   In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.

3. 3

   Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.

4. 4

   Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.

5. 5

   Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.