1 lb. of boneless chicken breast (pounded thin)
¼ cup of feta (eyeball it)
1 bag of fresh spinach (15oz)
¼ tsp. of freshly grated nutmeg
2 Tbsp. Crasins
¼ cup chopped pecans
¼ brown sugar
1 tbsp. of Dijon Mustard
4 Tbsp. (eye ball it) of Low Sodium Soy Sauce
Optional (1 tsp. of grated Fresh Ginger)
Place fresh spinach in heated pan with olive oil and garlic. While Spinach wilts downs and cooks sprinkle with fresh nutmeg. Meanwhile, butterfly and pound down chicken. Salt and pepper it. Spread feta in the middle of each of the 4 breasts so there is an equal amount on each. Evenly spread spinach and crasins as well. Roll up each chicken and secure with toothpick. Heat up pan w/ olive oil and place the 4 rolled up breasts in pan, cover. Cook 3-4 minutes on each side until cooked through.
Glaze: Mix chopped pecans, mustard, soy sauce and brown sugar.
Once chicken is done top with glaze.