MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach & Feta Stuffed Chicken
Categories: Greens, Cheese, Poulter, Herbs
Yield: 2 Servings

8 oz Fresh spinach
1 1/2 ts Cider vinegar
1/2 ts Sugar
1/8 ts Pepper
2 Boned, skinned chicken
- thighs
1/2 ts Chicken seasoning
3 tb Crumbled feta cheese
1 ts Olive oil
3/4 c Chicken broth
1 ts Butter

Set oven @ 375ºF/190ºC.

In a large skillet, cook and stir spinach over med-high
heat until wilted. Stir in vinegar, sugar and pepper;
cool slightly.

Pound chicken thighs with a meat mallet to flatten
slightly; sprinkle with chicken seasoning. Top chicken
with spinach mixture and cheese. Roll up chicken from
a long side; tie securely with kitchen string.

In an ovenproof skillet, heat oil over medium-high heat;
add chicken and brown on all sides. Transfer to oven;
roast 13-15 minutes.

Remove chicken from pan; keep warm. On stovetop, add
broth and butter to skillet; bring to a boil, stirring
to loosen browned bits from pan. Cook until slightly
thickened, 3-5 minutes. Serve with chicken.

Jim Knepper, Mount Holly Springs, Pennsylvania

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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