Spinach and Feta Stuffed Chicken

Why not serve something special tonight. This Spinach and Feta stuffed Chicken is so flavorful that they will be asking for it again and again. Serve with steamed rice and/or salad.

1 tablespoon olive oil
3 cloves garlic, minced
2 shallots, finely chopped
2 cups packed chopped fresh spinach
2 tbsp Sun Dried Tomatoes, chopped
1/8 teaspoon pepper
1 1/2 tablespoons Becel margarine
1/2 cup Panko breadcrumbs
2 teaspoon dried oregano (divided)
4 boneless and skinless chicken breasts
1 Package (200 grams) Feta cheese

Heat the oven to 425°F.

In a large frying pan, heat the olive oil to medium high. Turn the heat to low and fry the shallots and garlic for 2 – 3 minutes. Add the chopped spinach and Sun Dried Tomatoes, stir until it’s all wilted. Remove from the heat and stir in the pepper and 1 tsp oregano. Place the spinach in a medium sized bowl, and let it sit until warm to the touch, then add the feta, mix well. Melt the Becel in a small pan; remove from the heat to add the Panko crumbs and the remaining 1 tsp oregano. Toss together, set aside.

Slice the chicken breast along three sides and fold open. Stuff with the spinach and feta mixture, and fold the open side back over. Place the chicken into a baking pan that has been sprayed with Pam and top with the Panko crumbs. Bake for 30 – 35 minutes.