4 chicken breast halves, pounded flat
4 ounces feta cheese crumbled
1 big bag of baby spinach
1 lemon, juiced
1 small can chicken stock
1/2 cup sherry
half and half (optional)
1 T flour
1/2 T fresh or dried mint, chopped (optional)
1/2 t fresh or dried oregano, chopped (optional)
sprinkling of pine nuts
Lay chicken breasts on chopping board. Carefully scoop a tablespoon or so of feta onto each breast. Top with a small handful of spinach. Fold the chicken breast over to cover the cheese and spinach (you'll be forming a stuffed pocket with the chicken). Use a toothpick to secure (close) the chicken breast.
In a heavy skillet, carefully brown the chicken pockets in olive oil. Remove from pan and set aside.
Deglaze the skillet, using about a 1/4 cup of the chicken broth (scraping up any little bits of golden chicken stuck to the pan). Add the flour to the 1/4 cup broth and whisk. Slowly add the remaining chicken broth, whisking while adding so lumps do not form. Add lemon juice, sherry and seasoning, then bring to a boil to thicken. If desired, add the half and half to taste and stir.
Arrange chicken pockets in a greased casserole dish, and pour the sauce over all. Bake for 30 to 40 minutes (depending upon size of breasts). If the sauce starts to cook away, cover the casserole for the remaining cook time.
Shortly before serving, saute the remaining spinach in garlic and olive oil.
Remove baked breasts from oven. Place each on a bed of sauteed spinach (spoon any leftover sauce on top), and sprinkle with pine nuts.