Spinach & Feta Stuffed Chicken


4 thinly sliced chicken breasts
~1cup spinach
4oz feta cheese
8 toothpicks

What I did:
1. pat dry and thin out chicken to desired thickness
2. place fresh spinach leaves on chicken, they should stay in place and “stick” to your dry chicken
3. crumble ¾ of your feta on top of the spinach

4. roll chicken up and close with toothpicks, 2/chicken if you are like me and need extra help keeping it all in
5. bake covered @375 for 30 mins, remove cover and top with remaining feta crumbles – bake additional 10 mins
6. serve with your choice of side

**used Fast Weeknight Favorites – page 158 as a guide in this recipe.


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