Ingredients

2 boneless, skinless breasts of chicken

2 cloves minced garlic

3/4 cup thawed, drained frozen spinach

1/4 cup white wine

4 ounces. Feta cheese, cut into 4 pieces

3 tablespoons Olive oil

1 can chopped drained Tomatoes,

1/2 cup finely chopped onion

1 teaspoon.dried basil

Directions

Cut a two inch pocket into the thickest part of each chicken breast.
Stuff each pocket with spinach and feta cheese and seal with a toothpick.
Season each breast well with salt and pepper. Heat oil over medium high heat and saute
the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil.
Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.