Stuffed Chicken Breasts

Rinse the spinach and blanch briefly in salt water with the basil. Squeeze out excess water and chop finely. Chop the tomatoes finely. Peel the garlic and chop finely.

Rinse the lemon in hot water and pat dry. Zest the whole lemon and squeeze out the juice. Crumble the feta in a bowl and add the zest, garlic, basil, tomatoes, basil and spinach. Mix everything and season with salt and pepper.

Rinse the chicken breasts, pat dry and cut a pocket in the sides. Fill with the basil mixture and close with toothpicks. Season with salt and pepper and fry in a hot pan coated with oil about 3-4 minutes or until golden brown. Deglaze with the lemon juice and the broth, cover and cook about 10 minutes on low heat until cooked through.

Remove the chicken from the pan and let rest briefly. Stir the butter into the sauce and season with salt and pepper.