Spinach & Feta Stuffed Chicken Breasts - cooking recipe

Ingredients

3 cups lightly packed spinach (approx 4 oz)
1 garlic clove, minced
1 teaspoon olive oil
4 boneless skinless chicken breast halves (about 1.25 pounds)
1/4 cup crumbled feta cheese
1 teaspoon lemon pepper
1/2 teaspoon oregano
chopped parsley (optional)
addtional feta (optional)

Preparation

Preheat oven to 400\u00b0F
In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4\" thickness. Remove from wrap.
Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170\u00b0F). If desired, top with chopped parsley and additional crumbled feta.