i am usually disappointed, wait, back up. i usually disappoint brian when i make stuffed chicken breasts for dinner. i don't really know why. i don't know why because i have never asked him why. it doesn't make sense to me, so i just brush it off as if he is just saying it to say it. never taking in to account that he really may not like stuffed chicken breasts. he'll come around. when i got home from cooking one night this week, he asked me what i made for my clients. i told him that i made stuffed chicken breast with feta, spinach, and pine nuts. he said nothing. well, that's not entirely true, i would almost swear i heard a groan. not a "yum" or a "ooh", more of a "eh". shortly followed by a "you want to go to sushi tonight for dinner"? go figure. so i can't sit here and tell you how delicious this chicken was - but it did smell really good. to make this, cut a pouch in the side of 4 chicken breast. i find a paring knife works best for this. preheat your oven to 350 degrees. saute 10 oz of spinach, drain it well in a colander and then chop it and put in a small bowl. add 4 tablespoons of toasted pine nuts, and 1 cup of crumbled feta. mix together. season the chicken with salt and pepper. heat a large skillet over medium high heat with 2 tablespoons of olive oil. while the pan is getting hot, stuff the breasts and secure the open side with tooth picks. put the stuffed breasts in the skillet and cook for 3 minutes per side. make sure you pan is good and hot so you will get a nice golden brown color on each side. pour about 1/2 cup of low sodium chicken broth in the skillet, cover it, and pop it into the oven for 15 minutes. there you have it. a quick, delicious, satisfying meal. unless, of course you are brian.