Mediterranean Chicken

By mschweickert

Ingredients

• 4 5- to 6-ounce boneless, skinless chicken-breast halves
• 2 ounces  crumbled Feta
• 4 tablespoons  black-olive tapenade or paste
• 4 tablespoons  olive oil
• 1/2 teaspoon  freshly ground black pepper
• 1/2 cup  store-bought fresh salsa
• 1 5-ounce package baby spinach
• 1 large lemon
• 4 tablespoons  capers packed in liquid (optional)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 375° F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.

In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket.

In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and
cook 2 minutes per side or until brown.

Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes.

When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through.

Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired),
and spinach on the side.