Highland House celebrating 38th anniversary

12 Boneless/skinless chicken breasts

(slice a pocket in each chicken breast and stuff evenly with spinach mixture).   Rub top of chicken with olive oil and sprinkle with oregano, black pepper and fresh parsley.

Bake uncovered at 350* for 30 - 40 minutes

Lemon Sauce:
3/4 qt Chicken stock
1 1/2 cups lemon juice

*When brought to a simmer add heavy cream (2 cups)
  Add Roux:  1 stick of melted butter and 1/2 cup flour, stir together
  Reduce until thickened
  Add capers to your liking