Chicken Stuffed with Spinach and Feta Recipe

• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 medium red onion, small dice
• 3 cups spinach leaves, tough stems removed, washed thoroughly and dried (about 3 ounces)
• Dash nutmeg
• Kosher salt
• Freshly ground black pepper
• 2 (10-ounce) boneless, skinless chicken breasts
• 1/3 cup crumbled feta cheese (about 1 1/2 ounces)

1. Heat the oven to 350 degrees F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering.
2. Add onion and saute until soft, about 8 to 10 minutes.
3. Add spinach and saute until wilted and water evaporates, about 2 minutes.
4. Add nutmeg and season with salt and freshly ground black pepper.
5. Remove mixture from the pan and transfer to a bowl to cool.
6. Wipe out the pan and set aside.
7. Cut each chicken breast in half horizontally.
8. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick.
9. Season all over with salt and freshly ground black pepper.
10. Stir feta into cooled spinach mixture.
11. Lay chicken breasts on a cutting board so the narrowest ends face you.
12. Place 1/4 of the spinach mixture halfway up each chicken piece.
13. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder.
14. Use toothpicks or butchers twine to secure the rolls.
15. Repeat with remaining chicken and filling.
16. Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil.
17. Once oil is shimmering, place chicken breasts in the pan and cook undisturbed until golden brown, about 4 to 6 minutes.
18. Turn breasts over and transfer the pan to the oven.
19. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.

olive oil, red onion, spinach leaves, nutmeg, kosher salt, freshly ground black pepper, chicken breasts, feta cheese

Taken from www.chowhound.com/recipes/chicken-stuffed-with-spinach-and-feta-11077 (may not work)