Spinach and Feta Stuffed Chicken Breasts
2 tablespoons butter
1/4 cup finely diced onion
3 cloves garlic, minced
1 box (10 ounces) frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
2 teaspoons lemon zest
1/2 cup crumbled feta cheese
4 boneless, skinless chicken breast halves
3 to 4 tablespoons olive oil
Juice from 1 lemon
4 teaspoons Greek Seasoning or Oregano
Heat butter in large skillet. Cook the onion in the butter for a few minutes until it starts to soften. Add garlic and cook another 30 seconds stirring constantly. Add the spinach, lemon zest, and a pinch of salt and pepper. Sauté a minute or two or until any liquid in the pan has evaporated and the spinach is dry. Remove from the heat, cool the mixture slightly, and stir in the feta cheese. Lay chicken breasts on a flat surface. Use a knife to cut a pocket horizontally, being careful not to cut all the way through. Season chicken including the pocket with a little salt and pepper. Place a few tablespoons of the spinach filling in the center of each breast. Secure pocket with a couple plain wooden toothpicks.
Place chicken in a baking dish and drizzle with olive oil. Squeeze lemon juice over the top and season with Greek Seasoning or oregano. Cover and let marinate in the fridge for 30 minutes or up to 8 hours. Uncover and bake in a pre-heated 400 degree oven for 35 to 45 minutes or until chicken is cooked through. You can also fry chicken breasts in a skillet with a few tablespoons of olive oil or grill chicken breasts about 5 to 7 minutes per side, flipping once until juices run clear and chicken is cooked through.