Ingredients:
1/2 cup crumbled feta
4 tablespoons black-olive tapenade
4 boneless skinless chicken breast halves
1/2 teaspoon black pepper
3 tablespoons olive oil
1/2 cup store-bought salsa, drained ( preferably fresh)
1 (5 ounce) bags baby spinach
4 tablespoons capers (optional)
1 lemons, cut into wedges
Directions:
Preheat oven to 375 degrees.
Combine feta and tapenade in a small bowl.
Rinse chicken and pat it dry with paper towels. With a sharp knife, make a 2-inch slit in thickest part of each chicken breast half to form a pocket.
Using a spoon, stuff some of the feta mixture into each pocket. Season chicken with pepper. Heat 2 tablespoons oil in non-stick skillet over medium heat. Add chicken and cook until browned, about 2 minutes per side.
Transfer to baking dish and bake until cooked through, about 15 minutes.
Meanwhile, heat remaining oil and salsa in skillet over medium heat until warmed through, about 5 minutes.
Add spinach and cook, tossing frequently, until barely wilted, about 1 minute.
Place spinach and salsa on individual plates, top with chicken, and sprinkle with capers, if desired. Serve lemon wedges on the side.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.