Source: dLife

Chicken breast stuffed with feta, spinach and tomatoes.

Servings

2 tbsp white all purpose flour , divided
0.5 tsp salt
0.25 tsp black pepper
0.25 lb Cheese, feta, crumbled
1 tbsp fresh lemon juice
1 tsp oregano leaves
6 boneless skinless chicken breasts
2 tbsp olive oil
1.5 cup cold water
1 Bouillon, chicken, sodium free, instant packet
2 cup fresh baby spinach , torn, loosely packed
1 fresh tomatoes , chopped

1 On large plate, combine 1 tablespoon flour, salt, and pepper, and set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
2 With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border.
3 Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
4 In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden.
5 In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil.
6 Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

Delicious served with couscous or brown rice.