Greek-Style Stuffed Chicken Breasts

Ingredients

• 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 all-purpose flour
• Juice of 1 lemon
• 1 cup chicken broth
• 1 cup white wine
• 1 tablespoon oregano

Instructions

1. Thaw the spinach and drain as much of the moisture as possible. Mix with the crumbled feta cheese, grated Romano, salt and pepper.
2. Make a slit in the side of each chicken breast. Fill the slit with the spinach mixture and close with wooden picks.
3. Heat the oil and butter in a large skillet. Brown the chicken breasts on both sides and remove to a warm platter.
4. 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.
5. 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.