Feta-stuffed Chicken

Description
This Greek recipe came from an Estate sale. I obtained it when I purchased the family collection from the Mahan Estate in Dallas, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ¼ cup crumbled basil and tomato feta cheese
 * 2 tablespoons cream cheese
 * 4 skinless boneless chicken breast halves
 * ½ teaspoon black pepper
 * ¼ teaspoon salt
 * 1 teaspoon olive oil
 * ¼ cup chicken broth
 * 10 ounce package pre-washed fresh spinach trimmed
 * 2 tablespoons pecan pieces toasted
 * 1 tablespoon lemon juice
 * lemon slices halved

Directions

 * 1) In a small bowl combine feta cheese and cream cheese then set aside.
 * 2) Using a sharp knife cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
 * 3) Stuff pockets with the cheese mixture.
 * 4) If necessary secure openings with wooden toothpicks.
 * 5) Sprinkle chicken with pepper and salt.
 * 6) In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink turning once.
 * 7) Remove chicken from skillet then cover and keep warm.
 * 8) Carefully add chicken broth to skillet and bringing to boiling then add half of the spinach.
 * 9) Cover and cook 3 minutes.
 * 10) Remove spinach from skillet reserving liquid in pan.
 * 11) Repeat with remaining spinach.
 * 12) Return all spinach to skillet.
 * 13) Stir in the nuts and lemon juice.
 * 14) To serve divide spinach mixture among 4 dinner plates.
 * 15) Top with chicken breasts and garnish with lemon slices.