Chicken Stuffed with Spinach, Feta, and Pine Nuts

This chicken recipe is packed with Mediterranean flavours and goes well with couscous. For a more delicate baby dish, use mozzarella or provolone.
Preheat the oven to 350 degrees.Preheat a large nonstick skillet over medium-high heat. Add the spinach to the skillet; cook for 1 minute or until the spinach wilts, stirring constantly. Drain the spinach in a colander; squeeze until it is barely moist. Wipe the pan thoroughly.Combine the spinach, cheese, nuts, thyme, juice, and garlic. Make a horizontal incision in the thickest part of each half of the chicken breast to make a pocket. Put 3 tablespoons of the filling in each pocket. Seal with wooden sticks. Sprinkle the chicken with salt and pepper.Heat the oil in a skillet over medium-high heat. Add the chicken; cook for 3 minutes on each side or until lightly browned. Add the broth and cover the pan. Place the baking sheet in the oven. Bake at 350° C for 15 minutes or until cooked through.