“This is an everyday version of a family favourite. I also make a richer version, complete with cream sauce when we are entertaining. ”

INGREDIENTS

• 4 – 6 cups spinach, washed
• 1/2 cup feta cheese, crumbled
• 4 single boneless skinless chicken breast
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• 2 cups chicken stock
• 1 cup dry white wine (optional)
• 1 1/2 cups rice

DIRECTIONS

1. In large saucepan, cook spinach until just wilted, drain well and cool.
2. Combine spinach and cheese in a bowl, mix well.
3. Cut pocket in side of chicken, fill with spinach mixture; secure with toothpicks.
4. Heat oil in pan, add chicken and cook until browned. Add chicken stock and wine. Bring to boil.
5. Reduce heat to simmer, add rice and cook, covered, for 15 minutes.
6. Add chopped parsley and serve.

Chicken can be stuffed ahead of time and kept in the refrigerator until ready to brown.

Yield: 4 servings