Ingredients:
2 teaspoons olive oil
1/4 cup finely chopped onions
1 (10 ounce) packages frozen chopped spinach, thawed and well drained
1/3 cup crumbled feta cheese, about 1 1/2 oz
1 tablespoon pine nuts, toasted. see note
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon fresh ground black pepper, to taste
4 boneless skinless chicken breast halves, about 1 lb
1/3 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon dried oregano leaves
Directions:
Prepare stuffing: In a 2 qt saucepan over medium heat, heat oil; add onion and garlic; cook 2 to 3 minutes, stirring occasionally until onion is softened.
Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture.
Stir in feta cheese, pine nuts, dill and pepper.
Remove from heat and set aside.
Prepare chicken rolls: Place chicken breast between two sheets of plastic wrap using meat mallet or rolling pin, pound to 1/4 inch thickness.
Spread each cut with 1/4 stuffing mixture; roll up, securing with wooden picks or tying in two or three places with kitchen string.
To cook: Spray non-stick skillet with no-stick cooking spray; heat over medium heat.
Add chicken rolls; cook 4 to 5 minutes, turning occasionally until browned on all sides.
Add wine, lemon juice and oregano; bring to boil.
Reduce heat to low; simmer.
Cover 8 to 10 minutes until chicken is cooked through.
Using tongs, remove chicken to cutting board.
Let stand 5 minutes.
Remove wooden picks or string; cut each roll into 4 or 5 slices to serve.
NOTE: To toast pine nuts, heat dry small skillet over medium heat.
Add pine nuts cook 3 to 4 minutes, stirring frequently until golden.
Servings: 4
Time preparation: 40 min.
Time total: 60 min.