Tonight’s dinner was …..

Spinach Mushroom and Feta Stuffed Chicken Breast

Yield: 2 Servings

Ingredients
3 tsp olive oil, divided
1 shallot, chopped
1 clove garlic, minced
1 cup crimini mushrooms, chopped
4 cups fresh spinach
1 teaspoon fresh parsley, chopped
½ cup crumbled feta
2 skinless chicken breasts, butterflied
Salt and black pepper to taste
4 Toothpicks

Directions
Preheat oven to 400°F.
Butterfly chicken breasts (Butterfly is simply a fancy word for cutting the piece of meat in half but leaving one side uncut, making it look like an open book).

Heat 2 teaspoons of olive oil a medium sauté pan. Add shallots, garlic and sauté about 1 minute. Add mushrooms and sauté about 2 minutes more. Add spinach, parsley, salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta.

Season chicken lightly with salt and pepper to taste.

Place ½ of the spinach mixture in the center of the chicken, close and use 2 toothpicks to keep the chicken together. Repeat with the remaining chicken breast.

In the same pan add the remaining teaspoon of olive oil. Place stuffed chicken in the pan and Sear both sides on medium high heat then transfer chicken to an oven safe dish, place in the oven for 12-15 minutes or until cooked through.

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