Spinach Stuffed Chicken Breasts

 

 

1 medium onion, chopped

1 garlic clove, minced

1/4 tsp crushed red pepper flakes

4 tsp olive oil, divided

1 (10 oz) pkg frozen, chopped spinach, thawed and squeezed dry

2 oz crumbled feta cheese

1/4 cup grated Parmesan cheese

5 bone-in chicken breast halves (9 oz each)

1/4 tsp lemon juice

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

In a nonstick skillet, saute the onion, garlic and pepper flakes in 2 tsp olive oil until tender.

Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses.

Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with 1/4 cup of the spinach mixture.

Place chicken in a 13x9 inch baking dish.

In a small bowl whisk the lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken.

Cover and bake at 400 degrees for 45 minutes. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170 degrees.

 

 

 

 

 

 

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