Andrew McCaul
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat oven to 375° F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.

Step 2

In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket.

Step 3

In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown.

Step 4

Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes.

Step 5

When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through.

Step 6

Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.

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