Chicken Stuffed with Spinach, Feta, and Pine Nuts

Here's another recipe from Cooking Light Magazine (September 2010).  It was a really good recipe that was just a little bit different from what I normally do.  The kids were not really sure about the stuffing, but my hubby and I liked it!  I never have feta on hand but thought we would try this recipe.  The sour taste of the feta combined with the lemon was very fresh and different.  The magazine says that you could use mozzarella or provolone for a milder flavor though.   Also, if you don't have pine nuts (because they are way over priced!), I would think it would be good without, or maybe you could substitute sliced or slivered almonds for some crunch.


5 Oz. fresh spinach, chopped
1/2 C. (2 oz.) crumbled feta cheese
2 Tbs. pine nuts, toasted
1 tsp fresh thyme, minced
2 tsp fresh lemon juice
2 garlic cloves, minced
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbs. olive oil
1/2 C. fat free, lower-sodium chicken broth

1. Preheat oven to 350.
2. Heat a large nonstick ovenproof skillet over medium-high heat.  Add spinach to pan; cook 1 min. or until spinach wilts, tossing constantly.  Place spinach in a colander; press until barely moist.  Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic.  Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.  Stuff 3 Tbs. filling into each pocket.  Seal with wooden picks.  Sprinkle chicken with salt and pepper.
4.  Heat oil in pan over medium-high heat.  Add chicken; cook 3 min. on each side or until brown.  Add broth, and cover pan.  Place pan in oven.  Bake at 350 for 15 min. or until done.  Yield 4 servings (serving size - one half chicken breast).