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.

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)

Step 1: Cut

Heat oven to 375 degrees F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.
My family loves this recipe. Have you tried hammering the chicken flat and rolling the cheese mixture in the middle, like you would for cordon bleu?
One my one month stay in greece i never saw or ate this
Nor did I, but these flavors remind me of the time spent in that part of the world!

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