Sally's Recipe Of The Week: Spinach Stuffed Chicken Breasts
Spinach Stuffed Chicken Breasts Serves 2
Here Is What You Will Need:
2 chicken breast halves 1 or 2 garlic cloves , chopped or minced 2 TBS olive oil 8 ounces fresh spinach 1/2 cup feta cheese 1 cup Panko bread crumbs 2 pats butter 1 TBS Italian seasoning 1/2 onion, chopped Salt and Pepper
Heat 1 TBS oil on medium in an oven proof pan, add the onions and season with salt and pepper.
When the onions get soft add in the spinach, season with a little more salt and pepper and let it wilt down. Add in the garlic.
Split open your chicken breast, opening it like a book keeping it attached. Pound them out to be even. I use plastic wrap to keep the chicken from tearing.
Add the feta to the spinach and mix it well. Remove from heat.
Put your bread crumbs in a bowl and mix in the Italian seasoning.
Season the chicken breasts with salt and pepper.
Place half of the spinach mixture on one side of the breast.
Pull the bare side of the breast over the spinach and secure with toothpicks. (Don't forget to remove them after the chicken is done cooking. Yep I've done that!)
Roll the breast in the panko crumbs and coat well.
Spread the other 1 TBS olive oil in oven safe pan, I used the same on I cooked the onion and spinach in. Just wipe it out first. Place chicken in pan.
Place a pat of butter on top of each and bake at 350 for 30 minutes.
Remove the toothpicks! I served it with cauliflower /broccoli rice. Lets Eat!