Mediterranean Chicken

You can get so many pre-washed, chopped, and seasoned products at the supermarket, you barely have to take out a knife to make this meal. Instead of having to cut up olives, onions, and tomatoes, I can pick up a jar of tapenade and fresh salsa. Add some chicken and Feta and I have a quick dish inspired by some of my favorite Mediterranean flavors. -- Lygeia Grace, Senior Food Editor, Real Simple

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A classic Greek dinner -- complete with tapenade, Feta, spinach, and pounded chicken breasts -- can be re-created with a few shortcuts and the speed of Hermes. Let the grocery-store refrigerator provide the ingredients; you simply put them together. With a slice and a stuff and a toss, you'll be eating your own feast fit for the gods.

Ingredients:
4 6-ounce boneless, skinless chicken-breast halves
2 ounces crumbled Feta
4 tablespoons black-olive tapenade or paste
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup salsa fresca
1 5-ounce package baby spinach
1 large lemon, cut into wedges
4 tablespoons capers (optional)

Heat oven to 375 degrees F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.

In a small bowl, combine the Feta and tapenade.

Using your fingers or a spoon, stuff 1/4 of the mixture into each pocket.

Heat the olive oil in a medium skillet, over medium heat. Season the chicken with the pepper and cook until golden brown, 2 minutes per side.

Transfer to an oven-safe baking dish and bake until cooked through, about 10 minutes.

Meanwhile, add the salsa to the skillet and cook, stirring, until heated through. Add the spinach and cook until slightly wilted.

Slice the chicken and serve with the spinach, lemon wedges and capers, if desired.