You can never have too many main course recipes, so give Mediterranean Chicken Head to the store and pick up baby spinach, feta, chicken-breast halves, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through.
Add the spinach and cookuntil slightly wilted. Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.