SPINACH AND FETA STUFFED CHICKEN

INGREDIENTS:
8 oz. fresh spinach (about 10 c.)
1-1/2 t. cider vinegar
1/2 t. sugar
1/8 t. pepper
2 boneless skinless chicken thighs
1/2 t. chicken seasoning
3 T. crumbled feta cheese
1 t. olive oil
3/4 c. reduced-sodium chicken broth
1 t. butter

DIRECTIONS:
1. Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly.
2. Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string.
3. In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes.
4. Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.  
Recipe by www.tasteofhome.com