2 T EVOO
1/2 medium onion, finely shopped
3 large cloves garlic, finely chopped
1 10oz package frozen chopped spinach, thawed (I used fresh spinach and wilted in the microwave in a bowl with a little water...just drain it well after)
salt and pepper
freshly grated nutmeg, to taste (didn't have, so didn't use)
3 T butter
1 c panko breadcrumbs
1 t dried oregano
4 skinless, boneless chicken breasts
1/2 c crumbled feta cheese (mine was a garlic and herb kind)
-Preheat oven to 425 degrees.
-Heat 1 T EVOO in small skillet over med heat. Add the onion and 2/3 of the garlic and cook until softened, 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 panko, oregano and remaining garlic; toss.
-Drizzle baking dish with remaining 1 T 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 chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.