Chicken breasts stuffed with feta and spinach

This has been one of the dishes that we serve to first-time visiting monsters from other caves. We often have repeat visitors, but not leftovers.

4 chicken breasts, boneless and skinless
About 4 tablespoons good feta cheese; reserve a small bit for garnish. I like Athenos brand.
One 10 ounce package of chopped spinach, drained or one bunch of fresh spinach, washed well.
Pepper
Paprika

Preheat the oven to 375F. Grease a shallow baking dish with a little bit of olive oil.

Drain or wash the spinach as necessary. Crumble the feta and lightly press between 2 pieces of paper towel to remove some of the water. Place the dried feta into a bowl until the chicken is ready to stuff.

Trim the chicken breasts of fat and detritus. Place between 2 sheets of plastic wrap and carefully pound to about a quarter inch thickness. Remove the chicken from the plastic wrap and spread out on a clean surface. Place either a tablespoon of drained chopped spinach or about 4-6 leaves of fresh spinach on the chicken. Top with about 1 tablespoon of the feta. Season the feta and spinach with a small bit of pepper. Carefully wrap the thin chicken around the spinach and feta mixture, taking care not to tear the chicken. Either using your hands or another piece of plastic wrap, form the chicken around the feta spinach stuffing into as tight a ball as possible. Make sure that all the feta and spinach is enclosed by chicken.
Place the stuffed chicken by itself in the baking dish and garnish each with a small amount of feta. Sprinkle each breast with paprika.

Bake in the preheated 375F oven for about 35-40 minutes.

Serve with your favorite side dish. I like roasted new potatoes (another post) or a good pasta or rice dish.

Variations on this theme include replacing the feta and spinach with a slice of sundried tomato, basil, and provolone; or mozzarella, wild rice and mushrooms; or gruyere and a thin piece of honey ham, etc.

Serves about 1 Yeti or 2-4 people.