Feta Stuffed Chicken

1/2 container of crumbled basil/tomato Feta cheese mixed with 2 teaspoons of light cream cheese. Set aside.

4 large chicken breasts, slit down the horizontal and stuff with cheese mixture. Use toothpicks to secure.

Heat 2 tablespoons of olive oil with a teaspoon of crushed garlic on the stove on medium to high heat. Cook all four chicken breasts in this mixture until both sides are "white" (I find it easier to do 2 at a time). Place all four chicken breasts on a tinfoil lined baking sheet. Place in the oven for 20 minutes at 325degrees.

Allow the olive oil/garlic mixture to cool. With 10 minutes left on the chicken add 1/3 cup of chicken broth to remaining mixture (I also add a little more garlic). Bring to a soft boil, one boiling turn down. Add fresh spinach, slivered almonds to liquid. Continually stir so all spinach is evenly coated. If you cook it too long the spinach becomes limp. Squirt lemon juice on an mix around (1 generous teaspoon).

Serve chicken on top of spinach. Sprinkle remaining feta on top.