Spinach and Feta–Stuffed Chicken

Ingredients

• 6 cups baby spinach leaves fresh
• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.3 cup cooking wine dry white
• 0.5 cup feta cheese crumbled
• 1  garlic clove minced
• 2 cups grape tomatoes 
• 2 tablespoons parmesan cheese fresh grated
• 0.1 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• oven
• plastic wrap
• tongs
• meat tenderizer

Directions

1. Preheat oven to 42
2. Melt butter in a large cast-iron skillet over medium heat.
3. Add garlic; cook 30 seconds. Gradually add spinach to pan, turning with tongs.
4. Sprinkle with salt and pepper; cook 2 minutes or until spinach wilts, stirring frequently.
5. Remove from pan; cool.
6. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
7. Crumble one-fourth of feta cheese over each chicken breast half; divide spinach mixture evenly among chicken breast halves.
8. Roll up, jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
9. Place chicken in skillet. Cook over medium-high heat 3 minutes. Turn chicken over; cook 2 minutes or until browned.
10. Add tomatoes to skillet; sprinkle chicken with Parmesan cheese.
11. Transfer skillet to oven.
12. Bake at 425 for 25 minutes or until chicken is done and tomatoes begin to burst.
13. Transfer chicken and tomatoes to a serving platter.
14. Add wine to skillet, scraping pan to loosen browned bits.
15. Remove wooden picks from chicken; cut into slices.
16. Serve with tomatoes and pan juices.
17. Tip: You can prep in the morning, and then pop it in the oven when you're ready.