Feta and Spinach Chicken

• 10 ounces chicken breasts
• 2 ounces fat free feta cheese
• 12 cup spinach, chopped
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 tablespoon olive oil
• 7 ounces artichoke hearts, drained and quartered
• 1 tablespoon kalamata olive, chopped
• 12 tablespoon red wine vinegar
• 14 cup low sodium chicken broth

1. Preheat oven to 400 degrees.
2. Slice chicken breast almost in half, horizontally, and open like a book.
3. Combine cheese and spinach and place inside chicken breast; sprinkle with salt and pepper.
4. Roll chicken breast into tight log and secure with toothpicks.
5. Heat olive oil in ovenproof skillet; brown breasts evenly for 10 minutes total.
6. Add artichoke hearts, olives, and vinegar; cook for two minutes or until vinegar evaporates; add chicken broth.
7. Cover pan tightly with aluminium foil; place in oven and cook for about 12 minutes or until chicken is fully cooked.
8. Remove from oven; slice chicken into 1/2 inch thick slices and divide dish upon two plates.

chicken breasts, feta cheese, spinach, salt, pepper, olive oil, hearts, kalamata olive, red wine vinegar, chicken broth

Taken from www.food.com/recipe/feta-and-spinach-chicken-321867 (may not work)