Greek Stuffed Chicken Breasts

[lisainla]

1 10 oz package frozen spinach, thawed and drained well
1/4 lb feta, crumbled
3 Tbs romano cheese, grated
S & P
6 boneless chicken breasts
2 Tbs olive oil
2 Tbs butter
3 Tbs flour
juice of 1 lemon
1 cup chicken broth
1 cup white wine
1 Tbs oregano

Mix the thawed and drained spinach with the two cheeses, salt and pepper. Make a slit in the side of each chicken breast, fill with the spinach mixture, and close with toothpicks. 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, mix with the remaining oil to make a roux, cook for about 1 minute. Slowly, add the wine and chicken broth and stir until a smooth sauce has formed. Add the lemon juice and oregano, and more salt and pepper to taste. Bring to a boil and return the chicken to the pan. Cover the pan a reduce the heat to a simmer. Simmer for 30 minutes until the chicken is very tender.

Alternatively, you can finish the chicken in the oven - I would say 325 for about 25 minutes.

This is nice with orzo and a salad.