Recipe: Mediterranean Chicken (using feta and Tapenade)

MEDITERRANEAN CHICKEN

1/2 cup (2 ounces) crumbled feta cheese
4 tablespoons black-olive tapenade or paste
4 boneless, skinless chicken breast halves
1/2 teaspoon black pepper
3 tablespoons olive oil, divided use
1/2 cup store-bought salsa (preferably fresh), drained
1 (5-ounce) bag baby spinach
4 tablespoons capers, optional
1 lemon, cut into wedges

Heat oven to 375 degrees F.

Combine the feta and tapenade in a bowl. Rinse the chicken and pat it dry with paper towels; set aside.

With a sharp knife, make a 2-inch slit in the thickest part of each chicken breast half to form a pocket. Using a spoon, stuff some of the feta mixture into each pocket. Season the chicken with pepper.

Heat 2 tablespoons of the oil in a nonstick skillet over medium heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer to a baking dish.

Bake until cooked through, about 15 minutes.

Meanwhile, heat the remaining oil and the salsa in the skillet over medium heat until warmed through, about 5 minutes. Add the spinach and cook, tossing frequently, until barely wilted, about 1 minute.

TO SERVE:
Place the spinach and salsa on individual plates, top with the chicken, and sprinkle with the capers, if desired. Serve lemon wedges on the side.

Servings: 4
Adapted from source: Real Simple: Meals Made Easy by Editors of Real Simple Magazine