Spinach & Feta Stuffed Chicken Breasts

• 6 boneless & skinless chicken breasts
• 1/2 cup frozen spinach (one small package) thaw and drain (squeeze) all water from spinach until it forms a ball -no need to chop as it is already chopped
• 1 Small onion
• 1-2 cloves of garlic
• Pinch salt & pepper
• 1/2 cup Feta cheese
• 3/4 cup bread crumbs
• 1 tbsp dry parsley (I used fresh)

1. Cook onion & garlic until transparent in a little olive oil
2. Add thawed spinach and season to taste
3. Remove from heat and set aside (this part can be done ahead)
4. Season both sides of chicken breasts with salt and pepper ( I did this earlier and then put chicken in fridge)
5. JUST BEFORE BAKING- this takes about 5 min or so:
6. Add crumbled Feta cheese to cooled spinach mixture
7. With a sharp knife make a horizontal slit (butterfly) in the chicken breast. Fill the opening with the spinach/feta mixture approx. 1tbsp each depending on the size of the breast. Secure with toothpicks if necessary. If breasts are small: butterfly and put two together
8. Mix dried bread crumbs and parsley together and roll each stuffed breast in the bread crumbs.
9. Oil baking dish - add chicken (I drizzled a little olive oil over the top of the chicken) and bake at 350 degrees for appox 30-35 min. depending on oven - remove tent for 5 min. remove toothpicks and serve.

chicken breasts, frozen spinach, onion, garlic, salt, feta cheese, bread crumbs, parsley

Taken from www.epicurious.com/recipes/member/views/spinach-feta-stuffed-chicken-breasts-50110888 (may not work)