Spinach, Feta & Almond Stuffed Chicken

I tweaked this one from Cooking Light September 2010.

Ingredients:
1 bag fresh spinach
1 package crumbled feta cheese
1/4 cup sour cream
2 tbs sliced almonds
1 tsp ground thyme
1 tbs lemon juice
2 tbs minced garlic
3 boneless, skinless chicken breasts halved
Salt and pepper to taste
1 tbs olive oil
1/2 cup low sodium chicken broth
Side dish - 1 lb fresh green beans or 2 cups jasmine rice, uncooked

Directions:
1. Preheat oven to 350 degrees.
2. Slightly wilt spinach in a non-stick skillet over medium heat. Wipe skillet clean and save for chicken. Move to a mixing bowl and pat dry. Add feta through garlic. Mix thoroughly.
3. Cut a slit in each halved chicken breast. Stuff with spinach and cheese mixture. Sprinkle with salt and pepper.
4. Heat oil over medium-high heat in skillet. Add stuffed chicken. Cook 3 minutes on each side until browned.
5. To an oven-safe dish, add chicken broth. Place in chicken. Cover. Bake at 350 degrees for 25 minutes or until done.
6. While chicken bakes, prepare side dish.