I small can stewed tomatoes or canned cherry tomatoes
Marjoram
Black Pepper
Salt
Olive Oil
Instructions
Pound your chicken breasts with a meat tenderizer. Salt and Pepper to taste and set aside.
On a cutting board roll up and julienne your fresh spinach leaves and place ribbons into a bowl. Reserve some for the later.
Add Feta and crumble and mix with the Spinach.
Taking the breasts, sprinkle the feta and spinach mixture on top and carefully roll up.
Place in a oiled casserole or stainless steel pan that goes into the oven. Seams side down.
Sprinkle with Marjoram and more salt and pepper to taste.
Pour the stewed tomatoes and juice on top of the stuffed chicken breasts.
Add the rest of the spinach and mix into the liquid so it stays moist.
Preheat oven to 375.
Cover with foil or cover and bake ½ hr . After ½ hour remove foil cover and let continue to cook until chicken is done and the liquid is bubbling. Be sure the spinach on top stays in the juices so if softens/ wilts and cooks. This will take approximately one hour.
Serve with pasta or rice.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/09/how-to-make-feta-cheese-at-home-and-chicken-rollups-with-feta-and-spinach/