Greek Spinach-Stuffed Chicken

• 3 1/2 cups chopped baby spinach (about 8 ounces)
• 1/4 cup crumbled low-fat feta cheese
• 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup low-sodium chicken broth
• 2 tablespoons white wine vinegar
• 2 tablespoons finely chopped sun-dried tomatoes
• 8 ounces ditalini (about 1 3/4 cups)
• 1 tablespoon chopped fresh mint

1. Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl.
2. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket.
3. Stuff the spinach mixture into the pockets.
4. Heat a large nonstick skillet over medium heat and add the olive oil.
5. Season the chicken with salt and pepper.
6. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side.
7. Add the chicken broth, vinegar and sun-dried tomatoes.
8. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
9. Meanwhile, bring a pot of salted water to a boil.
10. Add the ditalini and cook as the label directs.
11. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it.
12. Return to the pot.
13. Remove the chicken to a cutting board and slice.
14. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss.
15. Serve with the chicken.
16. Photograph by Christopher Testani

baby spinach, feta cheese, skinless, extravirgin olive oil, kosher salt, chicken broth, white wine vinegar, tomatoes, ditalini, fresh mint

Taken from www.foodnetwork.com/recipes/food-network-kitchens/greek-spinach-stuffed-chicken.html (may not work)