1/2 cup. Feta Cheese
1 tsp. Dried Oregano
1 tsp. Basil
2 cups. Spinach, washed and chopped
4 small, boneless, skinless Chicken Breast
Salt and Pepper
1/2 cup. Chicken Stock
Juice of 1/2 a lemon
1 tbsp. Coconut Oil
In a large ziploc bag, place one chicken breast at a time and flatten until 1/2 inch thick.
Repeat with each chicken breast.
In a small bowl, combine your feta, spinach, oregano, and basil.
Lay your chicken flat on a paper towel, and place the feta mixture evenly in each one.
Fold the chicken breast in half and insert a toothpick in the middle to hold it together.
Season each one with salt and pepper.
Heat oil in a large skillet, over medium high heat.
Add each stuffed chicken breast to the oil and cook until browned on each side. 6-7 mins
Cover skillet and continue cooking until 150 degrees.
Remove and keep warm.
Add chicken stock to the pan and stir- add lemon juice and coconut oil. Reduce Heat to low and stir until the sauce is thick.