Total Time
Prep 15 mins
Cook 40 mins

Awesome recipe out of the Rachel Ray magazine! Fast and easy. Definate keeper. Will try with white fish also. Will try with a little lemon juice to the filling...

Ingredients Nutrition


  1. Preheat the over 425. Heat 1 T. EVOO, 1 turn of the pan, in a small skillet
  2. over medium heat.
  3. Add the onion and 2/3 of the garlic and cook until softened, 3 to 4 minutes.
  4. Transfer to a bowl to cool, and then add spinach and season with salt, pepper and nutmeg. Melt the butter in same pan, turn off the heat and add the panko, oregano and remaining garlic, toss.
  5. Drizzle a baking dish with the remaining 1 T. EVOO.
  6. Split each chicken breast across (but not all the way thru) open like a book. Stuff with the spinach and feta. Letting the stuffing overflow the edges.
  7. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.
Most Helpful

5 5

Very very good! The recipe was a little difficult to follow, but we threw it together logically. We added a leftover grilled portabello that we diced up. I'm looking forward to eating the leftovers!