Greek Stuffed Chicken Breasts

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup lemon juice
• 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 teaspoons olive oil, divided
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry
• 2 ounces crumbled feta cheese
• 1/4 cup grated parmesan cheese
• 6 bone-in skinless chicken breasts

Recipe

• 1 preheat oven to 400ºf. line a 9 x 13 inch baking pan with foil for easier clean-up.
• 2 in a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. set aside.
• 3 in a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. add spinach; cook & stir for 2 minutes. remove from heat & stir in cheeses.
• 4 dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
• 5 fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
• 6 place chicken in baking pan. brush reserved oil/juice/herb mixture over each piece.
• 7 cover and bake for 45 minutes. uncover & bake 10-15 minutes more until chicken is done ( 170ºf on meat thermometer).