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GREEK CHICKEN
4 boneless chicken breasts 1 cup feta cheese, crumbled 1/2 teaspoon dried oregano 1 tablespoon lemon juice 1 tablespoon oil salt, to taste freshly ground black pepper to taste 1 cup chicken broth 1/2 cup tomato, diced 1 cup fresh spinach Flatten chicken. Combine feta, lemon juice and oregano. Spread over chicken. Fold chicken to enclose filling; secure with toothpicks. 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 and simmer 8 to 10 minutes. Serve. 4g carbs 1g fiber
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