One of my best thus far...

This dish is absolutely one of my better dishes that I have come up with, and I nailed it the first time.  Usually, it takes about 2 or 3 times for me to get the flavor, consistency, and presentation that I desire.  Keep in mind, I am very meticulous (perhaps a little overboard)- I will spend days prepping for something that I will devour in an afternoon.  Blame kitchen inventiveness and overeating on the same unmentioned munchie-related disorder. 

Spinach and Feta Stuffed Chicken Breasts with a Light Mushroom Garlic Sauce

Boneless skinless chicken breasts stuffed with a beautiful chunky feta and fresh spinach mixture, and topped with an elegant garlic mushroom reduced cream sauce. 

Serve on a bed of fresh spinach or linguini pasta for presentation.

For this particular version, I did not intend to use pasta as a bed, but if you do, use about 1 cup of heavy cream to reduce for your garlic mushroom sauce.  Usually, the dish calls for 1/4th cup.  I also made a batch of homemade chili-garlic mashed potatoes to complement the chicken.  I will be publishing a cookbook eventually, and this is one of the first pages I made for it.  Give it a shot!  It's not too difficult and is one of the best tasting Greek-flavored courses I have made to date.