One of the few downsides about planning a long weekend vacation, is trying not to buy too many groceries and eat all your leftovers before you depart. This next recipe was inspired by the leftovers in my fridge. I knew if I didn’t finish up my spinach, it would go bad, so the rest was history. Not only is this recipe simple and straight forward, but it’s also easy to make. I would recommend making this for friends or family. It takes less than 30 minutes and the results are outstanding!
2 Tbsp crumbled feta cheese
2 Tbsp fat-free cream cheese
2 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1 teaspoon olive oil or cooking oil
1 10 oz package prewashed fresh spinach
Chop a handful of spinach and in a small bowl combine feta cheese, cream cheese, and spinach; set aside. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. Secure openings with wooden toothpicks. In a large nonstick skillet cook chicken in hot oil over medium-high heat or until tender and no longer pink, turning once.
Remove chicken from skillet. Cover and keep warm. Sprinkle chicken with pepper and salt to season.
Carefully add 1/4 cup water to the hot skillet. Bring to a boil and add half of the spinach. Cover and cook about 3 minutes or just until spinach is wilted. Remove spinach from skillet, reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet.