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Feta & Spinach Stuffed Chicken Breast with Lemon & Asparagus Method Heat 1 tbsp olive oil in pan. Saute onions, then add garlic and thyme. Turn pan to low and add the baby spinach. Cook until just wilted. Season with pepper. Put mixture into a bowl and add the feta. Cool slightly. Cut into the side of the chicken breast to form a pocket. Stuff each chicken with the mixture. Close the breast with kitchen string. Season both sides with salt and pepper. Heat 1 tbsp of olive in clean pan on medium heat. Add the chicken and cook 5 - 8 mins each side until cooked through. Alternitavely seal both sides and finish in oven for 12 - 15 minutes or until cooked through. Once chicken is cooked, set aside to rest. Add asparagus to hot pan and saute. Remove and sear lemon slices in the pan. Add chicken and asparagus to pan to serve (as per picture) or place onto individual plates/platter.