Greek Stuffed Chicken

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 2 Artichoke hearts
  • 1/2 tsp Garlic powder
  • 1/2 tbsp Oregano, dried
  • 1 cup Spinach, fresh

• Baking & Spices

  • 1 Red pepper, roasted
  • 1 Salt & pepper

• Dairy

  • 2 tbsp Crumbed feta cheese

Found on littlebitsof.com

Ingredients

• 2 chicken breasts
• 1 cup fresh, chopped spinach
• 2 artichoke hearts, chopped
• 1 roasted red pepper, chopped
• 2 tablespoons of crumbed feta cheese
• 1/2 tablespoon dried oregano
• 1/2 teaspoon garlic powder
• salt & pepper

Directions

• Preheat oven to 350 degrees. Take chicken breasts and place in a large ziplock bag. Flatten chicken with a meat mallet just until they are even in thickness. Then take a paring knife and slice into the slide of the chicken horizontally to create a pocket. Do not slice all the way through! Salt and pepper both sides on the chicken.
• Put a medium skillet over high heat and spray with some non-stick spray (I use coconut oil spray). Place chicken into the pan and cook for about 30-45 seconds on each side or until lightly browned. Remove from pan and set aside.
• In small bowl combine spinach, artichoke hearts, roasted red pepper, feta, oregano & garlic powder. Stir until combined and then salt and pepper to taste.
• Place chicken breasts on a cookie sheet either lined with foil or spray with cooking spray. Stuff each breast with half of the spinach mixture. [I ended up not needing all of the filling] Place in the oven and bake for 20 minutes.
• Enjoy!