Mediterranean Stuffed Chicken With Spinach

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• 2 boneless, skinless breasts of chicken
• 2 cloves minced garlic
• 3/4 cup thawed, drained frozen spinach
• 1/4 cup white wine
• 4 ounces. Feta cheese, cut into 4 pieces
• 1 cup drained canned
• 3 Tbsp. olive oil
• Tomatoes, chopped
• 1/2 cup finely chopped onion
• 1 tsp. dried basil

Cut a two inch pocket into the thickest part of each chicken breast. Stuff each pocket with spinach and feta cheese and seal with a tooth pick. Season each breast well with salt and pepper. Heat oil over medium high heat and saute the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil. Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley