Stuffed Chicken
  • Cooking Time: 7
  • Servings: 4
  • Preparation Time: 10
  • 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
  • Olive Oil
  • Sauce:
  • 1/2 cup. Chicken Stock
  • Juice of 1/2 a lemon
  • 1 tbsp. Coconut Oil
  1. In a large ziploc bag, place one chicken breast at a time and flatten until 1/2 inch thick.
  2. Repeat with each chicken breast.
  3. In a small bowl, combine your feta, spinach, oregano, and basil.
  4. Lay your chicken flat on a paper towel, and place the feta mixture evenly in each one.
  5. Fold the chicken breast in half and insert a toothpick in the middle to hold it together.
  6. Season each one with salt and pepper.
  7. Heat oil in a large skillet, over medium high heat.
  8. Add each stuffed chicken breast to the oil and cook until browned on each side. 6-7 mins
  9. Cover skillet and continue cooking until 150 degrees.
  10. Remove and keep warm.
  11. Sauce:
  12. 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.