Feta Stuffed Chicken

We love stuffed chicken. This is a new recipe I tried from the Sonoma Cookbook. It actually called for mint in the stuffing, but I wasn't brave enough to try it. I used plain feta & added regular sun-dried tomatoes and substituted the mediterranean herbs for the mint instead. This was a hit!

Ingredients
1/4 c feta
2 T whipped cream cheese
2 T sun-dried tomatoes, chopped (do not reconstitute)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
4 boneless, skinless chicken breasts
coriander
pepper
EVOO
1/4 c chicken or beef broth
1 10 oz pkg spinach

Directions

1. In small bowl, combine feta, cream cheese, sun-dried tomatoes, herbs, and 1/8 tsp ground pepper.
2. Trim chicken, if necessary. Cut small pockets in chicken and stuff with cheese mixture. Hold pocket closed with toothpicks if necessary.
3. In large non-stick skillet, add 1 T EVOO over medium to medium-high heat.
4. Add chicken.
5. Lightly sprinkle chicken with coriander and pepper.
6. Flip chicken after several minutes and sprinkle with coriander and pepper.
7. Cook chicken, turning often, until internal temperature is at least 170 F. If the exterior cooks too quickly, you may need to turn the heat down to medium-low to prevent scorching. This is particularly true if, like me, you have electric burners.
8. Remove chicken.
9. Pour in broth.
10. When broth begins to boil, add spinach.
11. Cook to desired consistency (some people prefer wilted spinach, while I prefer mine to be sauteed until mostly done).
12. Plate spinach covering it with chicken.

Nutritional Info: 266 cal, 11 g total fat (3 g sat.), 92 mg chol, 345 mg sodium, 4 g carb, 2 g fiber, 37 g protein