"Greek" Chicken

Well to be honest the kids were not tremendous fans of this dish, but my husband and I loved it.  It was inspired by a Rachael Ray recipe I read and decided it needed far less garlic and more cheese.  This can be prepped ahead of time and placed in the fridge until time to bake and eat.

Serves 6

5 or 6 Boneless, Skinless Chicken Breasts (about 2lbs)
Olive Oil
1 Small Onion, diced
1 Garlic Clove, minced
10 oz Package of Frozen Chopped Spinach, thawed
1/4 Cup Breadcrumbs
1/4 Cup Parmesan Cheese
3 Tbsps Butter, melted
3/4 Cup Panko
1 Tsp Oregano
Crumbled Feta Cheese

In a small saute pan pour about a tablespoon of olive oil over medium heat.  Add the onion and garlic and saute, stirring occasionally for about 5 minutes. 

Place spinach in a bowl and pour the onion mixture over top, mix together.  Add the breadcrumbs and Parmesan cheese and stir into the spinach mixture.

In a separate bowl, mix together the butter, panko and oregano.  The mixture should be crumbly.

Spray a large baking dish with Pam (or other non-stick cooking spray).  Depending on the sizes of the chicken breasts, if larger and thick they may need to be cut in half and then sliced open like book or if smaller then simply sliced open like a book and placed in the baking dish.  Stuff the spinach mixture into the chicken.  Use all the spinach mixture, it should be overflowing.  Top the spinach with some feta (amount of your choosing, we like a lot).  Close the chicken over, sprinkle with salt and pepper and top with the panko mixture.

Bake the chicken at 425 degrees for about 30 minutes.