1 Tbsp olive oil
1 Tbsp butter
1/3 cup chopped onion
2 garlic cloves, minced
1 bunch fresh spinach or 8 oz. frozen and thawed, drained
6 Tbsp feta cheese
2 boneless skinless chicken breasts1/2 cup chicken broth
DIRECTIONSPreheat oven to 350°. Heat olive oil and butter together in a sauté pan. Sauté onion and garlic until soft but not browned, about 3 minutes. Add spinach and sauté for another 5 minutes. (fresh spinach should be wilted) Cool slightly and add 3 tablespoons of the feta cheese.
Wash breasts and pat dry. Cut a pocket in the side of the chicken, being careful not to cut through the other side. Divide the spinach mixture and stuff the pockets, squeeze together openings.
Brown in a hot skillet, about 3 minutes per side. Mix remaining feta cheese with the chicken broth. Pour over the chicken breasts. Bake for 15 minutes in the oven or until the juices run clear.
VERDICTWe really, really liked this. And you get your veggies all in one dish :) Aside from the feta cheese all of the ingredients are from my pantry.
There is a lot more spinach mixture than can fit into the chicken, but we used what was left the following night for spanikopita (I just put a spoonful inside Pillsbury crescent rolls and baked them).
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