Greek-Style Stuffed Chicken Breasts

6 boneless chicken breasts
1 (10 ounce) package frozen spinach
1/4 pound feta cheese
3 tablespoons Romano cheese, grated
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
Juice of 1 lemon
1 cup chicken broth
1 cup white wine
1 tablespoon oregano

Thaw the spinach and drain as much of the moisture as possible. Mix with the crumbled feta cheese, grated Romano, salt and pepper.

Make a slit in the side of each chicken breast. Fill the slit with the spinach mixture and close with wooden picks.

Heat the oil and butter in a large skillet. Brown the chicken breasts on both sides and remove to a warm platter.

Sprinkle the flour into the same pan and integrate with the remaining oil. Cook for about 1 minute. Slowly, add the wine and chicken stock and stir until a smooth sauce has formed. Add the lemon juice and the oregano, salt and pepper to taste.

Bring to a boil and return the chicken to the pan. Cover the pan and reduce the heat to a simmer. Simmer for 30 minutes until the chicken is very tender.