boneless skinless chicken breasts (I bought a 4pk from Target. They were medium sized.)
some kind of Italian dressing or marinade*
1 bag of fresh spinach
extra virgin olive oil
1 tbsp. minced garlic
seasoned feta cheese (I used tomato and herb, or something like that.)
1-2tbsp. pine nuts (Mine were out of date, so I used slivered almonds. Just as good!)
{1} Place chicken in between 2 sheets of wax paper on a cutting board. Flatten with a mallet until about 1/2" thick.
{2} Marinate chicken for 30min to an hour.
{3} Heat a few tablespoons of EVOO, garlic and nuts in a large skillet over medium heat. Add entire bag of spinach and cook until wilted. (It will look like a ton of spinach, but it cooks down to nothing.)
{4} Once spinach is done, stir in feta cheese. I use like 2/3 of package. (Or 3oz.) If you're not using seasoned feta I'd go ahead and add some Italian seasonings to this.
{5} Lay chicken breasts flat - with smooth sides facing down - and scoop a good helping of spinach in to the middle. (I'm guessing like 1/3 cup for each breast...) Fold ends of chicken over spinach and secure with a few toothpicks...
[Chicken before baking.]
{6} Arrange chicken in to a lightly sprayed baking dish and bake at 350 for 30-35 minutes - depending on the size of your chicken breasts. These were relatively small so 30 minutes was enough.
I usually serve this with some type of angel hair pasta. You've already got your veggie serving stuffed right in to the chicken!
*On the marinade - I typically use something like this...
McCormick's makes a similar one and also an Italian Herb one that is good. I always add a tablespoon or two of balsamic vinegar to my marinade mix for flavor and tenderness... Otherwise Italian dressing will work just fine.
