Spinach and Feta Stuffed Chicken Breasts

Ingredients:

• 3 cups lightly packed baby spinach, about 4 ounces*
• 1 garlic clove or 1 teaspoon minced garlic
• 2 teaspoons olive oil
• 1 pound of thinly sliced chicken breasts
• 1/2 cup crumbled feta cheese
• 1 teaspoon lemon pepper seasoning (I used more)
• 1/2 teaspoon oregano (I used more)
• Additional crumbled feta for topping, optional

*I choose to remove the stems and chop into 1/4 inch ribbons, this is not necessary, just my preference.

Directions:

Preheat oven to 400 degrees F. In a medium saucepan, heat oil. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until spinach is tender.

Divide spinach evenly between each chicken breast. Top spinach with feta cheese (I had 6 thinly sliced chicken breasts, so I used a little less than 1 1/2 tablespoons of feta cheese for each chicken breast). Roll up chicken breasts and place seam side down in a shallow baking dish.

Coat chicken with nonstick cooking spray or brush with olive oil; sprinkle with lemon pepper seasoning and oregano. Top with additional feta cheese if desired.

Bake for approximately 20-25 minutes or until chicken is no longer pink.

Printed from Southern Pink Lemonade