4 skinless, boneless, free-range chicken breasts
½ cup chopped spinach
2 tbsp chopped fresh basil or 1 tbsp dried basil
1 large organic lemon
2 tbsp unrefined coconut oil
unrefined sea salt to taste
lemon pepper to taste
1/2 cup white wine
1/2 cup chicken broth
Cut a pocket into each chicken breast, going almost all the way through.
Mix spinach and basil together in a bowl and set aside.
Thinly slice lemon and then cut the slices in half.
Fill each chicken breast pocket with ¼ of the spinach mixture and 2-3 lemon slice halves.
You can use toothpicks to hold the pockets closed, but we’ve had luck without them.
Lightly salt and sprinkle the chicken breasts with lemon pepper.
Heat coconut oil in a large skillet over medium heat.
Sauté the breasts until they are lightly browned on both sides, approx. 3 minutes each side.
Add wine, broth and a slice of lemon if you have any leftover and bring to a simmer.
When the chicken is cooked, remove and tent with foil.
Turn the heat up to medium high and reduce the sauce until it’s thick enough to drizzle on the chicken.
Serve with a side of lightly sautéed green beans and salad topped with avocado and apple slices.