Spinach And Feta Stuffed Chicken

• 8 ounces fresh spinach (about 10 cups)
• 1-1/2 teaspoons cider vinegar
• 1/2 teaspoon sugar
• 1/8 teaspoon pepper
• 2 boneless skinless chicken thighs
• 1/2 teaspoon chicken seasoning
• 3 tablespoons crumbled feta cheese
• 1 teaspoon olive oil
• 3/4 cup reduced-sodium chicken broth
• 1 teaspoon butter

1. Preheat oven to 375u0b0. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly.
2. Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string.
3. In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170u0b0, 13-15 minutes.
4. Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.

fresh spinach, cider vinegar, sugar, pepper, chicken thighs, chicken seasoning, feta cheese, olive oil, chicken broth, butter

Taken from www.tasteofhome.com/recipes/spinach-and-feta-stuffed-chicken/ (may not work)