Feta Stuffed Chicken

4 (4-ounce) skinned, boned

Chicken breast halves 1/4 c Dry breadcrumbs

1/4 c (1 ounce) crumbled feta

with basil and tomato Vegetable cooking spray 1 1/2 t Margarine, melted

3 c Torn spinach

1/2 c Fresh basil

1 T Balsamic vinegar

1 t Olive oil

1/8 t Pepper

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in a 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 25 minutes or until done. Combine spinach and basil in a bowl, and drizzle with vinegar and oil. sprinkle pepper over salad; toss well. Serve chicken over salad.