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Instructions |
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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.
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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.
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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.
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Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes.
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| Serving
Suggestions |
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Serve with pasta.
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Originally Submitted
4/5/2008
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