Lazy Baked Greek Chicken

You HAVE to try this recipe! This has been one of our favorite dinners lately. Besides the amazing flavor, this dish is easy and quick to make. I adapted it from Rachael Ray to make it GF, and if you don't need to follow the GF diet, use regular panko breadcrumbs.

·2 TBS EVOO

·½ medium onion, finely chopped

·3½ tsp minced garlic

·1 - 10 oz. box chopped spinach, thawed

·Salt and pepper

·½ tsp ground nutmeg

·3 TBS butter

·1 cup GF breadcrumbs (or corn flake crumbs)

·1 tsp dried oregano

·4 pieces boneless, skinless chicken breast

·½ cup crumbled Greek feta cheese

Preheat oven to 425˚. Heat 1 TBS EVOO in a small skillet over medium heat. Add the onion and 2½ tsp of the minced garlic – cook until softened, about 3-4 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 breadcrumbs, oregano, and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 TBS EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Recipe adapted from Everyday with Rachael Ray, Feb. 2011

I've also shared this recipe on: Seasonal Sundays