Chicken Stuffed With Spinach And Feta

Instructions

Ingredients must be fresh, or I cant be held responsible for how the recipe turns out.
With your hands, gently combine all ingredients so that you have a moist loose mixture.
Cut pockets into the chicken breastsDO NOT cut all the way through!
Loosen the skin.
Into each pocket, loosely pack c of the mixture.
Gently spread the same amount under the skin.
Use yet another c to cover any exposed chicken meat; if you are using skinned breasts, use that c on top. Pack this covering firmly.
Bake at 325 for 45 m, or until juices barely run clear, then at 350 for 10 m. Dont worry about the skin; if its critical for you to have crisp skin, use convection oven for the last 10 m, or broil it or something.
Let rest 10 m and serve. Also excellent the next day sliced in a sandwich.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 60 minutes
Servings: ................. 4

Ingredients

chicken breasts, with or without skin and bone, although for this I prefer them to shopping list
have both.
For each chicken breast:
c frozen spinach, thawed and squeezed dry
clove garlic
c fresh bread crumbs
small pinch nutmeg
1 T chopped fresh mint
2 T minced green onion or leek or onion, microwaved 1 m with 1 t butter
2 T feta cheese, crumbled
optional: 1 T minced ham or chopped mortadella; 1 T grated Parmesan
So, for four chicken breasts, youd use 1 c each spinach & breadcrumbs, 2 cloves garlic, chopped fresh mint, generous pinch nutmeg, 1/3 to c feta cheese plus the optional ingredients.

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