Spinach and Feta Stuffed Chicken
1 T. olive oil
1 T. butter
1/3 C. chopped onion
2 garlic cloves minced
1 bunch fresh spinach or 8 oz. frozen and thawed, drained
6 T. feta cheese
4 T. chopped black olives
2 boneless skinless chicken breasts
1/2 C. dry white wine or chicken broth
Preheat oven to 350°F. Heat olive oil and butter together in a saute pan. Saute onion and garlic until soft but not browned, about 3 minutes. Add spinach and saute for another 5 minutes. (fresh spinach should be wilted) Cool slightly and add 3 T. of the feta cheese and 2 T. chopped olives.
Wash breasts and pat dry. Cut a pocket in the side of the chicken, being careful not to cut through the other side. Divide the spinach mixture and stuff the pockets, squeeze together openings.
Brown in a hot skillet, about 3 minutes per side. Mix remaining feta cheese and olives together with the wine. Pour over the chicken breasts. Bake for 15 minutes in the oven or until the juices run clear.