Feta-Stuffed Chicken Breasts with White Bean & Olive Salad

By awright0511

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/2 cup crumbled feta cheese
• 1 tsp. finely shredded lemon peel
• 1 Tbsp. olive oil
• 3 cups baby spinach leaves, coarsely chopped
• 1 cup canned white beans, rinsed and drained
• 1 cup halved cherry tomatoes or one 14-1/2-oz. can plum tomatoes, chopped
• 1/4 cup pittedKkalamata olives, quartered
• 1 tsp. shredded lemon peel

Preparation

Step 1

1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine 1/4 cup of the feta cheese and the lemon peel. Spoon cheese mixture into each pocket. Sprinkle chicken with salt and pepper.

2. In a large skillet heat oil over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees F), turning once. Sprinkle with remaining feta cheese. Makes 4 servings.

1. In a medium bowl combine spinach, beans, tomato, olives, and lemon peel. Toss to combine. Makes 4 servings