Greek Stuffed Chicken

• 1 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 6 boneless skinless chicken breasts
• 12 teaspoon salt
• 14 teaspoon black pepper
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 medium tomatoes, diced
• 2 cups loosely packed spinach, sliced

1. In a small bowl, mix cheese, lemon juice and oregano until smooth.
2. Pound chicken breasts to 1/2 inch thickness.
3. Spread cheese mixture over each breast half to within 1/2 inch of edge.
4. Fold over and secure with a toothpick.
5. Mix 1 Tbs flour, salt and pepper together on a sheet of waxed paper.
6. Coat chicken in mixture.
7. In a skillet, heat olive oil over medium-high heat until very hot.
8. Add chicken breasts and cook until golden brown, turning once.
9. Mix remaining 1 Tbs flour and chicken broth until smooth.
10. Add broth, tomato and spinach to skillet with chicken.
11. Heat to boiling over high heat, reduce heat to low; cover and simmer for 8-10 minutes, or until chicken is cooked through.
12. Remove toothpick before serving.

feta cheese, lemon juice, oregano, chicken breasts, salt, black pepper, flour, olive oil, chicken broth, tomatoes, spinach

Taken from www.food.com/recipe/greek-stuffed-chicken-153844 (may not work)