Spinach and Feta Stuffed Chicken (Rachael Ray)

By KDCooks

Rachael Ray Magazine - Sept 2013

Ingredients

• 3/4 cup crumbled feta
• 1/2 cup thawed frozen chopped spinach, squeezed dry
• 3 tablespoons cream cheese
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 3 tablespoons EVOO
• 4 6 ounces boneless, skinless chicken breasts

Preparation

Step 1

Preheat oven to 450 degrees . In bowl, mix first 5 ingredients. Cut a lengthwise pocket into each breast; season the pocket and stuff with spinach mixture. In ovenproof skillet, heat EVOO over medium-high and cook chicken until golden, 4 minutes per side. Transfer to oven and bake 5 to 7 minutes.