Spinach Chicken with Feta

Ingredients

• 4 4-oz boneless skinless chicken breast halves

• 2 cups washed baby spinach

• 4 Tbsp crumbled feta cheese

Artichoke Caper Sauce

• 2 Tbsp minced garlic

• 1/2 cup canned artichoke hearts

• 1/4 cup capers

• 1 Tbsp extra virgin olive oil

• 1/4 cup fresh lemon juice

• 1/2 cup chicken stock

Instructions

1. Pound chicken breasts into medallions with meat mallet between two pieces of waxed paper, to 1/4-inch thick. Set aside.

2. In a medium skillet, sauté spinach until wilted. Remove from pan and put in refrigerator to cool.

3. Once spinach has cooled, divide into four equal amounts. Place 1/4 of the spinach and 1 tablespoon of feta cheese on each chicken breast, and roll chicken tightly.

4. In a large skillet over medium-high heat, place chicken seam side down in the pan and sear for one minute on each side. Finish cooking in a 400F oven for 18 to 22 minutes.

5. In a medium skillet, sauté garlic, artichokes, and capers in olive oil. Add chicken stock and lemon juice and simmer for 3 to 5 minutes.

6. Serve each stuffed chicken breast topped with 1/4 cup of Artichoke Caper Sauce.