Spinach and Feta Stuffed Chicken

I used chicken cutletts for this recipe because that's what I had in the freezer, but I think it would have worked best with chicken breasts that you pound out yourself. This is because the cutletts are much smaller and I wasn't able to put as much filling in. Also, I had to use several picks in each one to get them to stay closed. The next time I make this, I will add salt to the spinach mixture while cooking and I will put more feta cheese inside. They were still really good though!

What You'll Need:

3 cups lightly packed baby spinach (about 4 oz)

1 clove garlic, minced

2 tsp. olive oil

4 boneless, skinless chicken breast halves

1/4 cup crumbled feta cheeese

1 tsp. lemon pepper seasoning

1/2 tsp. oregano

What You'll Do:

Preheat oven to 400.

In a saucepan, cook spinach and garlic in olive oil until spinach is tender. Set aside.

Place chicken breasts between 2 pieces of plastic wrap and pound with a mallet to 1/4 inch thickness.

Spoon one-quarter of the spinach mixture down the center of each breast. Top with 1 Tbsp. of the feta.

Fold in long sides and roll up from a short end. Secure with picks.

Brush rolled-up breasts with some olive oil and sprinkle on the lemon pepper and oregano.

Bake for 20 minutes or until chicken is no longer pink. Top with chopped parsley and additional feta, if desired.