1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled - I used fat free, can also use low fat
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 -1.5 cups chicken stock - use too much and the sauce will be runny
2 cups loosely packed torn fresh spinach leaves - *use a LOT more*
1 ripe tomato, chopped - User more!
Note - adjust seasonings to your own taste.. add more or change them!
In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Season breast with salt and pepper
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side. Pour chicken stock over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
* if the sauce is too runny- in a bowl, whisk a little whole wheat flour with some water til smooth, Add this to the sauce and heat til thickened to desired consitency.