Greek Chicken

• 6 boneless skinless chicken breasts
• 14 lb feta cheese, crumbled (fat-free is ok)
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 -1 12 cup chicken stock (start with the smaller amount so it's not too runny)
• 2 cups loosely packed torn fresh spinach leaves (I use more like 6 cups)
• 1 ripe tomatoes, chopped (I use more tomato, too)
• 12 teaspoon salt
• 14 teaspoon pepper

1. (Adjust/add/change the seasonings to suit your taste.
2. ).
3. In a small bowl, combine cheese, lemon juice, and oregano.
4. Set aside.
5. With a meat mallet, pound each chicken breast to 1/2" thickness.
6. Spread cheese mixture on each chicken breast, leaving 1/2" border, then fold each breast in half, securing with toothpicks.
7. (You could also roll these, if you prefer.)
8. Season with salt and pepper.
9. In a large skillet, heat oil over medium heat.
10. Brown chicken breasts on each side, then pour stock over them.
11. Add spinach and tomato to skillet and bring to a boil.
12. Cover, reduce heat, and simmer for 10-15 minutes, or until chicken is done.
13. Discard toothpicks before serving.
14. Note: If sauce is too runny, whisk a little flour or cornstarch in a bowl with some water till smooth; add this to the sauce and heat till it reaches the desired consistency.

chicken breasts, feta cheese, lemon juice, oregano, olive oil, chicken, fresh spinach leaves, tomatoes, salt, pepper

Taken from www.food.com/recipe/greek-chicken-191597 (may not work)