Spinach and Feta Stuffed Chicken

I have not tried this recipe yet, but I'm going to put it on the menu for next week. It sounds so delicious!

Prep: 40 minutes including baking
Yield: 4 Servings

3 cups lightly packed baby spinach (about 4 oz)
1 clove garlic minced
2 tsp. olive oil
4 boneless skinless chicken breast halves
1/4 cup crumbled feta with tomato and basil in it
1 tsp. lemon pepper (I have never put this on it)
1/2 tsp. oregano or italian seasoning.

Preheat oven to 400 degrees. In saucepan cook spinach and garlic in olive oil until spinach is tender; set aside. Place chicken breasts between two pieces of plastic wrap. Pound with mallet to 1/4-1/2" thickness. Remove plastic wrap. Spoon one quarter of the spinach mixture down center of each breast half; top with 1 T. of feta. Fold in long sides and roll up from a short end. Secure with wooden picks. Brush with olive oil. Sprinkle with lemon pepper and oregano. Transfer chicken to shallow baking dish. Bake 20 min. or until chicken is no longer pink (170 degree internal temp).

Suggested Sides:
Risotto with Tomato, Corn, and Basil