Spinach and Feta Stuffed Chicken

Cooking is like my moving meditation. I get totally lost in the flow of chopping, dicing, stirring, sautéing, baking. Hours could go by in the kitchen and I wouldn?t even know it. Something about preparing healthy, delicious food is so deeply satisfying and calming. Between making tofu and veggie kebabs for lunch, and preparing tonight?s dinner, I was in kitchen heaven.

I though of Spinach and Feta Stuffed Chicken the other day and decided tonight would be a good night to try it. I started with some boneless skinless chicken breasts that I butterflied, pounded thin, and seasoned with salt and pepper,  then topped it with some thawed frozen spinach (with all of the excess liquid squeezed out) and some good quality feta.

I rolled it all up and put it in a baking dish that had a thin layer of Newman?s Own Organic tomato sauce. 

Then I topped it with more tomato sauce (EEK?not pretty).

Into a 350* oven it went for 40 minutes..and VOILA!  

The final product, served with some whole wheat rotini and fresh basil from our backyard garden.

I had half of one of the above rolled chicken breasts and a tiny taste of pasta, as I was not very hungry thanks to this snack from earlier this afternoon:

About 1/4 cup of FAGE 2%, 1 not-ripe-enough mango (although still good!), and a sprinkle of homemade granola (you can find a link to the granola recipe on my Recipe?s page).

Another beautiful day with beautiful food. I?m so thankful.