Ingredients:
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 chicken bouillon cubes, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomatoes, chopped
Directions:
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside.
In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness.
Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick.
Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden.
In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan.
Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside.
Discard toothpicks before serving.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.