Feta-Stuffed Chicken Breast

Can't remember which co-worker gave this to me, but was able to sample and get a copy of her recipe.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1⁄4 cup  finely chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1⁄3 cup  crumbled feta cheese, about 1 1/2 oz
• 1  tablespoon pine nuts, toasted. see note
• 1  tablespoon  chopped fresh dill or 1  teaspoon dried dill
• 1  tablespoon fresh ground black pepper, to taste
• 4  boneless skinless chicken breast halves, about 1 lb
• 1⁄3 cup dry white wine
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon dried oregano leaves

Directions

1. Prepare stuffing: In a 2 qt saucepan over medium heat, heat oil; add onion and garlic; cook 2 to 3 minutes, stirring occasionally until onion is softened.
2. Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture.
3. Stir in feta cheese, pine nuts, dill and pepper.
4. Remove from heat and set aside.
5. Prepare chicken rolls: Place chicken breast between two sheets of plastic wrap using meat mallet or rolling pin, pound to 1/4 inch thickness.
6. Spread each cut with 1/4 stuffing mixture; roll up, securing with wooden picks or tying in two or three places with kitchen string.
7. To cook: Spray non-stick skillet with no-stick cooking spray; heat over medium heat.
8. Add chicken rolls; cook 4 to 5 minutes, turning occasionally until browned on all sides.
9. Add wine, lemon juice and oregano; bring to boil.
10. Reduce heat to low; simmer.
11. Cover 8 to 10 minutes until chicken is cooked through.
12. Using tongs, remove chicken to cutting board.
13. Let stand 5 minutes.
14. Remove wooden picks or string; cut each roll into 4 or 5 slices to serve.
15. NOTE: To toast pine nuts, heat dry small skillet over medium heat.
16. Add pine nuts cook 3 to 4 minutes, stirring frequently until golden.