Chicken Stuffed with Spinach, Feta, and Pine Nuts

Servings: 4

Prep Time: 15
Cook Time: 20

5 ounces fresh spinach, chopped

1/2 cup (2 ounces) crumbled feta cheese

2 tablespoons pine nuts, toasted

1 teaspoon fresh thyme, minced

2 teaspoons fresh lemon juice

2 garlic cloves , minced

4 (6-ounce) skinless, boneless chicken breasts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 cup fat-free, lower-sodium chicken broth

Yield: 4

- 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.