Feta-Stuffed Chicken

• 4 (4 oz. each) boneless, skinless chicken breast halves
• 1/4 cup dried bread crumbs
• 1/4 cup crumbled feta cheese with basil and tomato
• 2 tsp. olive oil
• 3 cups fresh spinach
• 1/2 cup chopped fresh basil
• 1 tbsp. balsamic vinegar
• 1 tsp. olive oil
• Ground black pepper to taste

1. Preheat the oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness with a meat mallet or rolling pin.
3. Dredge the chicken in the bread crumbs, then spoon 1 tablespoon of the cheese onto each piece and fold in half.
4. Place the chicken in the baking dish and drizzle with the olive oil.
5. Bake, uncovered, for 25 minutes, or until no longer pink.
6. In a medium bowl, combine the spinach and basil.
7. Drizzle with the vinegar and oil and toss well.
8. Serve the chicken over the salad, seasoned with the pepper.

chicken, bread crumbs, feta cheese, olive oil, fresh spinach, fresh basil, balsamic vinegar, olive oil, ground black pepper

Taken from www.foodgeeks.com/recipes/19504 (may not work)