Spinach & Feta Stuffed Chicken

For Clark's last first day of school he requested a special dinner. Never mind that it was a busy day, I gave in. He even requested a specific dinner- something with feta, he said. He remembered seeing a pin on Pinterest about chicken wraps with feta and spinach. "But light on the spinach, please," he said.

Yes, I do have a demanding husband... every now and then, at least.

So, here it is! After some research, there really is nothing to this recipe.

Ingredients:

- 1 lb of chicken breasts, pounded and halved (through the middle... not like strips, but thin breasts... does that make sense? Look at the pictures!)
- bread crumbs
- Spinach (as much as you would like), preferably fresh
- Around 1/2 C Feta Cheese (crumbled)
- Salt & Pepper
- 1 tbsp olive oil
- 2 cloves of garlic, minced

Directions:

- Preheat your oven to 350.
- In a sauce pan, heat your olive oil and garlic over medium heat until the garlic has browned.
- Add the spinach (as much as you desire, I used about a half of a 9 oz bag) and mix until wilted. Next add your Feta, salt & pepper (go easy on the salt-- the Feta definitely makes it salty).

- Line a pan with tin foil. Lay out your prepared chicken breasts and fill them with your spinach mix. Use toothpicks to "pin" then so they are rolled, like the picture below.
- Sprinkle the chicken with bread crumbs. Make sure to roll it onto its side to get the bottom as well!

*You can roll the chicken breasts in bread crumbs but then I think it's a bit trickier than just sprinkling the breadcrumbs on top, because you may get breadcrumbs in the middle that will mess up your spinach and feta.*
- Put in the oven and bake for 20 to 25 minutes. If you have a meat thermometer, use that to make sure the chicken is cooked! (I don't own one, nor have ever used one, but I'm assuming you know how to work it if you have one!)

Eat and enjoy!

This recipe was adapted from: Food.com.