|I used much more stuffing than this photo and my chicken was really juicy as a result. This photo was borrowed from Google since my chicken dish disappeared before I could take a photo . . . LOL.|
2 chicken breasts, skinned and boned
2 tbsp Dijon mustard
4 cups spinach
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup cubed feta cheese
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/2 tsp ground black pepper
Butterfly the chicken. Coat the inside of the chicken breasts with mustard.
Chop the spinach and place it in a mixing bowl. Combine spinach with half the olive oil, the vinegar, feta cheese, chili powder, garlic powder, onion powder, sea salt, and pepper. Mix well. Place the spinach mixture on top of one breast and then place the other chicken breast on top. Coat liberally with the remaining olive oil.
Bake in a preheated oven at 350 degrees F for 40 minutes, basting once. Let sit for 5 minutes. Cut in half to serve.
From The $10 Gourmet by Ken Kostick