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4 boneless chicken breasts
4 oz. Feta cheese
1/2 c. fresh minced spinach
minced garlic
4 Tbsp. pesto sauce
freshly ground pepper
2 Tbsp. olive oil

Pesto Sauce:
1/4 c. pine nuts
2/3 c. fresh basil leaves
1/4 c. grated Parmesan
1 clove garlic
1/4 c. olive oil
dash of salt

Pound chicken breasts until thin. Place one tablespoon
pesto sauce, minced garlic, thyme, pepper, minced raw spinach
and one ounce Feta cheese onto each breast. Roll and fasten
with toothpicks. Heat 2 tablespoons olive oil in skillet.
Brown breasts on all sides. Lower heat and cover pan. Cook 20
Pesto Sauce: Blend pine nuts in blender until ground.
Add remaining ingredients, blend until smooth. Leftover sauce
may be frozen.

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