Chicken Stuffed with Spinach, Feta, and Pine Nuts

Chicken Stuffed with Spinach, Feta and Pine Nuts

Ingredients:

5 oz. Fresh spinach, chopped

1/2 cup crumbled feta cheese

2 TBS pine nuts, toasted

1 tsp fresh thyme, minced

2 tsp fresh lemon juice

2 garlic cloves, minced

4 (6 oz) skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

1 TBS olive oil

1/2 cup chicken broth

Directions:

Preheat oven to 350°.

Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.

• Served with rice, broccoli and an arugula salad.
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• (My husband's plate filled to overflowing!)

(Recipe from www.cookinglight.com)