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Give your weeknight dinner a face-lift by stuffing chicken with this Greek-inspired filling. For a simple variation, add pine nuts or currants to the spinach-feta mixture.
Variations: Stir in 1/4 cup of either pine nuts, currants, or a combination when adding the feta to the spinach mixture.
Beverage pairing: Markus Huber Grüner Veltliner “Hugo,” Austria. A white with sharpness, a hint of bitterness, and some tang is called for, and this Grüner Veltliner fits the bill, echoing the spinach and feta while resonating with the chicken.
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