Spinach and Feta Stuffed Chicken recipe from Handle the Heat


1 (10-ounce) package chopped frozen spinach leaves, defrosted and squeezed of as much liquid as possible
1/2 cup crumbled feta cheese
2 tablespoons plain yogurt
2 green onions, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper to taste
4 (6 ounce) boneless skinless chicken breast halves
1 tablespoon canola oil

For directions on how to make spinach and feta stuffed chicken, visit Handle the Heat.