Spinach & Feta Stuffed Chicken Breasts

1 Tblsp. olive oil
1/2 red onion, chopped
salt & pepper to taste
3 to 4 handfuls of spinach
4 large boneless skinless chicken breasts
2-oz. feta, crumbled

Preheat oven to 375*

Line a baking sheet with foil and coat with non stick cooking spray.

Heat olive oil in a skillet over medium-low heat. Add onion, season with salt and pepper and cook until soft and lightly browned, about 6 to 8 minutes. Add spinach and cook, stirring frequently, until wilted and very soft, about 2 minutes. Remove from heat.

Using a sharp knife, make a horizontal cut to create a pocket in each chicken breast. Season chicken on both sides with salt and pepper and transfer to prepared baking sheet. Stuff the spinach mixture and Feta into the pockets. They should be full, but you don't want a lot of filling bursting out. You may have leftover filling. Bake for 25 to 30 minutes or until chicken is opaque in the thickest part. Serve immediately.

Recipe Source: A Mingling Of Tastes