Spinach and Feta Stuffed Chicken from Closet Cooking
(makes 4 servings)

1/2 cup spinach (steamed and squeezed dry of any excess liquid)
2 tablespoons feta
2 tablespoons ricotta
1 green onion (sliced)
1 tablespoon dill (chopped)
1 tablespoon parsley (chopped)
salt and pepper to taste
2 chicken breasts (butterflied and pounded thin)
1 tablespoon oil
1 tablespoon butter
1 shallot (diced)
1 clove garlic (chopped)
1/4 cup white wine
1/2 cup chicken stock
1/2 teaspoon lemon zest
salt and pepper to taste
1 tablespoon heavy cream
1 tablespoon dill (chopped)
1 tablespoon parsley (chopped)

1. Mix the spinach, feta, ricotta, green onion, dill, parsley, salt and pepper in a bowl.
2. Lay the chicken breasts out and split the spinach and feta mixture between them. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
3. Season the chicken with season with salt and pepper.
4. Heat the oil in a pan.
5. Add the chicken, brown on all sides, about 2-4 minutes per side.
6. Place the chicken in a baking dish and bake in a 350F oven until it reaches 180F, about 30 minutes.
7. Melt the butter in the pan that you browned the chicken in.
8. Add the shallots and garlic and saute for a minute or two.
9. Add the wine and deglaze the pan.
10. Add the chicken stock, lemon zest, season with salt and pepper and reduce by half.
11. Remove from heat and mix in the heavy cream and herbs.