Greek Chicken
4 Servings

1 pound boneless chicken
1 c crumbled ff- or lf feta cheese
½ tsp dried oregano (0.5 g)
1 tbsp lemon juice (1.3 grams of carbs)
1 tbsp oil
salt & pepper to taste
1 c chicken broth
½ c tomato diced (5.8 grams of carbs)
1 c fresh spinach (2.4 grams of carbs)

Flatten chicken. Combine feta, lemon juice and oregano. Spread over
chicken. Fold chicken to enclose filling; secure with a toothpick.
Heat oil in a skillet until hot. Add chicken and cook until golden
brown. Mix chicken broth, tomato and spinach. Add to skillet, heat to
boiling. Reduce heat to low; cover & simmer 8-10 minutes. Serve.