Ingredients

  • 1 bag fresh spinach
  • 1 onion, chopped
  • 2 cloves garlic, grated
  • ¾ cup fresh mushrooms, chopped
  • ½ cup grated Parmesan cheese
  • 8 ounces Feta cheese, crumbled
  • ¼ teaspoon nutmeg
  • ¼ teaspoon seasoned salt
  • 6 boneless, skinless chicken breasts
  • 3 teaspoons fresh lemon juice
  • 3 tablespoons butter

Directions

Poach chicken breasts in large skillet in 3/4 inch of water, about 4 minutes each side. Set chicken aside. In chicken water, add spinach until it wilts.
Drain skillet, add butter. Saute onion and garlic. Add mushrooms, cook 3 minutes. Preheat oven to 375°.
Place onion-mushroom mixture in bowl. Add nutmeg, salt, spinach, and feta cheese. Cut chicken breast almost in half. Stuff each breast with the onion-mushroom mixture. Lightly grease an 8x11 baking dish. Put breasts in dish. Sprinkle with lemon juice and top with Parmesan cheese. Cover with foil, bake for 35-45 minutes. Let stand covered for 10 minutes before serving.

Source

Servings/Yield