Filled with garlicy spinach and feta these chicken breasts are a hit with any crowd!
Greek Stuffed Chicken Breasts
4 Boneless skinless chicken breasts - trimmed and butterflied
Salt and pepper
1 recipe wilted baby spinach (recipe follows)
8oz feta cheese
1 cup Panko breadcrumbs
1 Tbsp olive oil
Preheat oven to 400 degrees. Cover a baking sheet with foil and lightly spray with non-stick spray.
Trim any excess fat from breasts and split them lengthwise about 2/3 of the way through, try not to go all the way - if you do don't worry you can just stack them.
Place breasts on the baking sheet to assemble.
Season the inside of each breast with salt and pepper.
Place 1/4 of the spinach and 1/4 of the feat inside each breast pocket. Fold the top back over. Don't worry if some is spilling out it will be fine.
In a small bowl combine Panko and oil and mix well. Top each breast with 1/4 cup of breadcrumbs.
Bake in pre-heated oven for 20-25 minutes depending on the size of the breasts.
Serve with rice pilaf or couscous.
Enjoy!
