Greek Stuffed Chicken Breasts

• cup lemon juice↗1⁄4 cup
• tablespoon fresh basil, chopped or 1 teaspoon dried basil↗1 tablespoon
• tablespoon fresh oregano, chopped or 1 teaspoon dried oregano↗1 tablespoon
• teaspoon salt↗1⁄2 teaspoon
• teaspoon garlic powder↗1⁄2 teaspoon
• teaspoon black pepper↗1⁄4 teaspoon
• teaspoons olive oil, divided↗4 teaspoons
• medium onion, chopped↗1
• garlic clove, minced↗1
• teaspoon crushed red pepper flakes↗1⁄4 teaspoon
• (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry1
• ounces crumbled feta cheese↗2 ounces
• cup grated parmesan cheese1⁄4 cup
• bone-in skinless chicken breasts↗6

Step-by-step instructions

1. 1

   Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.

2. 2

   In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.

3. 3

   In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.

4. 4

   Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.

5. 5

   Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.

6. 6

   Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.

7. 7

   Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).