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Though the name sounds dubious, I'm not expecting you to stuff a Greek into a chicken breast. This is from my stack of Taste of Home magazines - Light and Tasty, October/November 2005 issue. I've tweaked slightly to lower fat. Posted for Zaar World Tour II
- 1⁄4 cup lemon juice
- 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 4 teaspoons olive oil, divided
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry
- 2 ounces crumbled feta cheese
- 1⁄4 cup grated parmesan cheese
- 6 bone-in skinless chicken breasts
- Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
- In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
- 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.
- Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
- Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
- Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
- Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).