Lazy Baked Greek Chicken

By ccavaletti

Ingredients

• 2 Tbsp EVOO (Extra Virgin Olive Oil)
• 1/2 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• One 10 oz box frozen chopped spinach, thawed
• Salt and pepper
• nutmeg
• 3 Tbsp butter
• 1 c panko breadcrumbs
• 1 tsp dried oregano (about 1/3 palmful)
• 4 skinless, boneless chicken breasts
• 1/2 c crumbled Greek feta cheese (it could have used more, actually)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425º.

Heat 1 Tbsp EVOO, 1 turn of the pan, in a small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3 to 4 minutes.

Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg.

Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 Tbsp EVOO. Split each chicken breast across (but not all the way through) and open it like a book.

Stuff with the spinach and feta, letting the stuffing overflow the edges.

Place the chicken in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

From Everyday with Rachael Ray,