Chicken Stuffed with Spinach, Feta, and Pine Nuts

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 ounces feta cheese crumbled
• 1 teaspoon thyme sprigs fresh minced
• 2  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 0.5 cup beef broth fat-free
• 1 tablespoon olive oil 
• 2 tablespoons pinenuts toasted
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 5 ounces pkt spinach fresh chopped

Equipment

• frying pan
• oven
• colander

Directions

1. Preheat oven to 35
2. Heat a large nonstick ovenproof skillet over medium-high heat.
3. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly.
4. Place spinach in a colander; press until barely moist. Wipe pan clean.
5. Combine spinach, cheese, nuts, thyme, juice, and garlic.
6. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks.
7. Sprinkle chicken with salt and pepper.
8. Heat oil in pan over medium-high heat.
9. Add chicken; cook 3 minutes on each side or until brown.
10. Add broth, and cover pan.
11. Place pan in oven.
12. Bake at 350 for 15 minutes or until done.