Stuffed chicken breast parcels

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Wash the spinach leaves, place them in a saucepan and heat until the leaves are wilted. Drain and squeeze out all the excess liquid.

Finely chop the spinach and place it in a mixing bowl. Add the feta cheese and piquanté peppers and mix well.

Divide the mixture into 4 equal parts and spoon 1 part into each chicken breast pocket.

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