6 skinless chicken breasts
1/2 cup of crumbled feta cheese
1 1/2 cups chopped fresh spinach
1/4 tsp coarse black pepper
1/2 tsp lemon juice
How to make this recipe:
Combine all ingriedients and set aside.
Lay each breast smooth side down (side that had the skin) on your work surface. With a knife create a cavity in each breast by inserting the knife starting at the large end and carefully cutting to the small end, making the cavity as wide as possible without cutting through the sides.
Use a stuffing tool such as the Rod & Roll, available at www.rodandroll.com, to stuff each breast.
Cook as desired on grill or in a sauce, the stuffing is self-contained and will not fall out, all the juices are sealed in as the meat shrinks slightly during the cooking process. Notes: Adjust the stuffing mixture up or down by about 1/3 cup of stuffing per breast.
Prep time: 15 minutes. cooking times varies but shouldn't be more than 15 minutes
Serves 6
Recipe from: Tanton Mattson
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