Chicken Stuffed with Spinach, Feta and Pine Nuts
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
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.
(Recipe from www.cookinglight.com)