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Chicken Breasts Stuffed with Feta and Spinach


Serving Size : 4

4 chicken breast halves, skinned and boned
2 ounces Feta cheese, thinly sliced
1 10 oz. pkg frozen spinach, thawed and drained
1 tablespoon lemon juice
2 teaspoons olive oil
salt and pepper, to taste

Preheat oven to 350 degrees, wash and dry chicken. Cut a horizontal pocket in each breast taking care not to pierce the top, bottom or sides. In a small bowl combine spinach and Feta and mix well. Fill pockets in chicken breasts with Feta mixture and secure with toothpicks. Place in a glass or ceramic baking dish. Mix together lemon juice, olive oil, salt and pepper and pour over chicken. Marinate 30 minutes, turning once. Season chicken with salt and pepper and broil until golden, about 15 minutes.




STACKS, The Art of Vertical Food

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