Mediterranean Chicken

1. 1

   Preheat oven to 375 degrees.

2. 2

   Combine feta and tapenade in a small bowl.

3. 3

   Rinse chicken and pat it dry with paper towels.

4. 4

   With a sharp knife, make a 2-inch slit in thickest part of each chicken breast half to form a pocket.

5. 5

   Using a spoon, stuff some of the feta mixture into each pocket.

6. 6

   Season chicken with pepper.

7. 7

   Heat 2 tablespoons oil in non-stick skillet over medium heat.

8. 8

   Add chicken and cook until browned, about 2 minutes per side.

9. 9

   Transfer to baking dish and bake until cooked through, about 15 minutes.

10. 10

    Meanwhile, heat remaining oil and salsa in skillet over medium heat until warmed through, about 5 minutes.

11. 11

    Add spinach and cook, tossing frequently, until barely wilted, about 1 minute.

12. 12

    Place spinach and salsa on individual plates, top with chicken, and sprinkle with capers, if desired.

13. 13

    Serve lemon wedges on the side.

No additional tips available.