Ingredients

• 1/2 cup (2oz) crumbled Feta
• 4 tablespoons black-olive tapenade or paste
• 4 boneless, skinless, chicken breast halves
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup salsa, drained
• 1 5 ounce bag baby spinach
• 4 tablespoons capers (optional)
• 1 lemon cut into wedges

Directions

1. Heat oven to 375 degrees

2. Combine feta and olives ina small bowl.

3. Rinse the chicken and pat it dry

4. With a sharp knife, make a 2 inch slit in the thickest part of each chicken breast half, forming a pocket.

5. Using a sppon, stuff some of the mixture into each pocket.

6. Season the chicken with the pepper.

7. Heat 2 tablespoons of the oil in a nonstick skillet over medium heat.

8. Add the chicken and cook until brown, about 2 minutes per side.

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

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

11. Add the spinach and cook, tossing frequently, until barley wilted, about 1 minute.

12. Place the spinach and salsa on individual plates.

13. Top with the chicken and sprinkle with the capers, if desired. Serve the lemon wedge on the side.

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