Feta-stuffed Chicken

== Description ==
This recipe came from an Estate sale. I obtained it when I purchased the family collection from the Mahan Estate in Dallas, Texas in 1988.
== Ingredients ==
* ¼ cup crumbled basil and tomato feta cheese
* 2 tablespoons cream cheese
* 4 skinless boneless chicken breast halves
* ½ teaspoon black pepper
* ¼ teaspoon salt
* 1 teaspoon olive oil
* ¼ cup chicken broth
* 10 ounce package pre-washed fresh spinach trimmed
* 2 tablespoons pecan pieces toasted
* 1 tablespoon lemon juice
* lemon slices halved
== Directions ==
# In a small bowl combine feta cheese and cream cheese then set aside.
# Using a sharp knife cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
# Stuff pockets with the cheese mixture.
# If necessary secure openings with wooden toothpicks.
# Sprinkle chicken with pepper and salt.
# In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink turning once.
# Remove chicken from skillet then cover and keep warm.
# Carefully add chicken broth to skillet and bringing to boiling then add half of the spinach.
# Cover and cook 3 minutes.
# Remove spinach from skillet reserving liquid in pan.
# Repeat with remaining spinach.
# Return all spinach to skillet.
# Stir in the nuts and lemon juice.
# To serve divide spinach mixture among 4 dinner plates.
# Top with chicken breasts and garnish with lemon slices.
==Contributed By==
* Catsrecipes Y-Group
Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Cream cheese Recipes
Category:Feta Recipes
Category:Lemon juice Recipes
Category:Pecan Recipes
Category:Spinach Recipes