Thursday, February 19, 2009

Suzee's Feta and Spinach Stuffed Lemon Chicken

I forgot to take a picture of this dish - it is really pretty. Next time :)

3 boneless skinless chicken breasts
Olive Oil
1 Lemon
3/4 c feta cheese crumbles
1 10 oz package spinach

Pre-heat the oven to 375 - feel free to pop some veggies in to roast to serve with the chicken. I roasted zucchini rolled in a little olive oil and seasoned with salt and oregano, and added some grape tomatoes when I finished the chicken in the oven.

Filet each breast until you've cut almost all the way through. Open the breast so that it is butterflied (and it looks like 2 smaller breasts still connected). Season the chicken on both sides with salt and pepper, and brown them in an oven proof pan with a little olive oil.

Defrost the spinach, and squeeze out the extra liquid.

Once both sides of the chicken are browned, top each piece of chicken with 1/3 of the spinach and 1/4c of feta.

Squeeze the lemon, and add the juice to the pan.

Pop it into the oven for 10 or 15 minutes.