Spicy Chicken Stuffed with Spinach and Feta and Lemon Infused Olive Oil

• 1 tablespoon plus 2 teaspoons Vines & Groves Lemon Infused Olive Oil
• 1 jar Spinach Artichoke Dip
• 2 (10-ounce) boneless, skinless chicken breasts
• 1/3 cup crumbled feta cheese

Preheat Oven: Heat the oven to 350°F

Prepare Chicken: Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.

Stir feta into spinach artichoke mixture.

Lay chicken breasts perpendicular on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.

Heat 1 tablespoon Vines & Groves Lemon Infused Olive Oil in a frying pan over medium-high heat. Once oil is shimmering, place chicken breasts in the pan and sauté undisturbed until golden brown, about 6 minutes.

Turn breasts over and transfer the pan to the preheated oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.

Enjoy your delicious Vines & Groves Lemon Infused Olive Oil Spicy Chicken Stuffed with Spinach and Feta!