baked greek chicken

I made this Rachael Ray recipe tonight and it was sooooo good! And definitely an easy dinner. I didn't take a pic, we ate it too quickly. Well we have leftovers but I'm sure they're not as pretty as the newly baked product...anyway, I digress...enjoy!

1 tbsp. olive oil
1/2 medium onion, finely chopped
3 large garlic gloves, finely chopped
one 10-ounce box chopped spinach, thawed
salt and pepper
freshly grated nutmeg, to taste
3 tbsp. butter
1 cup panko breadcrumbs
1 tsp. dried oregano
4 pieces skinless, boneless chicken breast
1/2 cup crumbled feta cheese

Preheat oven to 425. Heat 1 tbsp. olive oil, 1 turn of the pan, in a small skillet over medium heat. Add the onion and 2/3 of the garlic and cook until softened, 3 to 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 a baking dish with the remaining olive oil. 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.

Note: I didn't use nutmeg, it just didn't sound good to me in this recipe. Also, I substituted "I Can't Believe It's Not Butter" for the butter and couldn't tell the difference.