Greek Stuffed Chicken Breasts

Greek Stuffed Chicken Breasts

1½ hours 25 min prep

SERVES 6
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).

THE COLORS AND PATTERNS OF HORSES

Chestnut: Golden brown coat with lighter or darker tail than mane.

Flea-Bitten: Grey coat, with small dark specks more appear in age.

Gray: White coat with black skin the coat will lighten with age.

Skewbald: Big patches of white on many other colors except black.

Brown: Mixture of black and brown on limbs, tail and mane.

Bay: Dark golden color also a Red -Brownish color with black tail, mane and limbs.

Black: Black coat mane, tail and limbs.