½ cup Pacific® Organic Reduced Sodium Chicken Broth
1 tablespoon lemon juice
1 tablespoon light butter
½ teaspoon garlic powder
½ tsp dried oregano
½ teaspoon parsley
½ teaspoon Italian seasoning
2 – 10-ounce frozen bags Simple Truth® Organic Red Quinoa and Brown Rice
baker’s twine or toothpicks
Preheat oven to 350º F. Lightly spray a casserole dish with nonstick cooking spray, set aside.
Place chicken breast in a plastic bag or in between wax paper. Using a rolling pin or a meat tenderizer, pound chicken until thin and wide.
Season lightly with salt and pepper, set aside.
On low heat, warm ½ tablespoon oil in sauce pan. Add spinach, garlic and basil. Cook until spinach is done, about 12 minutes.
Remove from heat and add feta. Mix well.
Distribute spinach mixture onto each chicken breast.
Roll chicken and secure with baker’s twine (or toothpicks if in a pinch). Place in casserole dish.
In the same sauce pan, over medium-low heat, add chicken stock, lemon juice, butter, and seasoning. Cook until butter has melted and sauce has warmed through, about 5 minutes. Stir occasionally with a wooden spoon.
Drizzle ½ cup of sauce over chicken and bake for 30-35 minutes or until chicken is cooked through.