- 1 pound boneless chicken
- 1 cup crumbled feta cheese
- 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon oil
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup chicken broth
- 1/2 cup tomato diced
- 1 cup fresh spinach
Flatten chicken. Combine feta, lemon juice and oregano. Spread over chicken. Fold chicken to enclose filling; secure with a toothpick.
Heat oil in a skillet until hot. Add chicken and cook until golden brown.
Mix chicken broth, tomato and spinach. Add to skillet, heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes. Serve.
This recipe yields 4 servings; recipe total 10 grams of carbs, per serving: 2.5 grams of carbs.