-
1
Prepare stuffing: In a 2 qt saucepan over medium heat, heat oil; add onion and garlic; cook 2 to 3 minutes, stirring occasionally until onion is softened.
-
2
Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture.
-
3
Stir in feta cheese, pine nuts, dill and pepper.
-
4
Remove from heat and set aside.
-
5
Prepare chicken rolls: Place chicken breast between two sheets of plastic wrap using meat mallet or rolling pin, pound to 1/4 inch thickness.
-
6
Spread each cut with 1/4 stuffing mixture; roll up, securing with wooden picks or tying in two or three places with kitchen string.
-
7
To cook: Spray non-stick skillet with no-stick cooking spray; heat over medium heat.
-
8
Add chicken rolls; cook 4 to 5 minutes, turning occasionally until browned on all sides.
-
9
Add wine, lemon juice and oregano; bring to boil.
-
10
Reduce heat to low; simmer.
-
11
Cover 8 to 10 minutes until chicken is cooked through.
-
12
Using tongs, remove chicken to cutting board.
-
13
Let stand 5 minutes.
-
14
Remove wooden picks or string; cut each roll into 4 or 5 slices to serve.
-
15
NOTE: To toast pine nuts, heat dry small skillet over medium heat.
-
16
Add pine nuts cook 3 to 4 minutes, stirring frequently until golden.
