Greek Chicken

This is very tasty, and healthy, too!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 1⁄4 lb feta cheese, crumbled (fat-free is ok)
• 1  tablespoon fresh lemon juice
• 1  teaspoon dried oregano
• 2  tablespoons olive oil
• 1 -1 1⁄2 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)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. (Adjust/add/change the seasonings to suit your taste.).
2. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
3. With a meat mallet, pound each chicken breast to 1/2" thickness. Spread cheese mixture on each chicken breast, leaving 1/2" border, then fold each breast in half, securing with toothpicks. (You could also roll these, if you prefer.) Season with salt and pepper.
4. In a large skillet, heat oil over medium heat. Brown chicken breasts on each side, then pour stock over them. Add spinach and tomato to skillet and bring to a boil. Cover, reduce heat, and simmer for 10-15 minutes, or until chicken is done. Discard toothpicks before serving.
5. 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.