Feta-Stuffed Chicken

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 cup breadcrumbs dry
• 1 ounce feta cheese with basil and tomato crumbled
• 0.5 cup basil fresh chopped
• 1.5 teaspoons butter melted
• 1 teaspoon olive oil 
• 0.1 teaspoon pepper 
• 16 ounce skinned 
• 3 cups torn spinach 

Equipment

• bowl
• oven
• plastic wrap
• baking pan
• rolling pin
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half.
2. Place folded breast halves in an 8-inch square baking dish coated with cooking spray.
3. Drizzle margarine over chicken.
4. Bake at 400 for 25 minutes or until done.
5. Combine spinach and basil in a bowl, and drizzle with vinegar and oil.
6. Sprinkle pepper over salad; toss well.
7. Serve chicken over salad.