Spinach and Feta Stuffed Chicken Breasts with Onion Coating Recipe

One of my favorite things about food blogging is that there is always a new product to try—and there are always new flavors or food experiences to share.  My husband and I seem to talk a lot about food—and our conversations generally turn into a new recipe in some form or another.  Yesterday, I was planning to toss a beef roast into the slow cooker and call dinner finished.  Then the husband and I talked during his afternoon walk/break from the office.  The husband had other visions for his dinner plate.  Plans that involved oven roasted chicken and—after about 20 minutes—evolved into the framework for this Oven Baked Spinach & Feta Stuffed Chicken Breasts with Onion Coating Recipe. 

Ingredients for Spinach and Feta Stuffed Chicken Breasts with Crunchy Onion Coating Recipe

4 Large, Boneless Skinless Chicken Breasts, split and pounded flat for rolling

1 tsp. Olive Oil

1 tsp. Butter

1 c. Frozen Spinach

1 c. Frozen Peppers and Onions, chopped or an equal amount of fresh, chopped green peppers, red peppers, and yellow onion

2 Tbsp. Pepperoncini, diced

½ c. Black Olives, chopped

¼ c. Parmesan Cheese, shredded or grated

¼ c. Feta Cheese, crumbled

½ tsp. Garlic Powder

½ tsp. Black Pepper

¼ tsp. Salt

2 Tbsp. Bottled Greek Salad Dressing

2 c. Loeb's Onion Crunch

2 Tbsp. Flour

1 Egg, lightly beaten in a shallow dish for dipping the chicken

Olive Oil Cooking Spray

Instructions for Spinach & Feta Stuffed Chicken Breasts with Crunchy Onion Coating 

Preheat oven and prepare baking pan.  Lightly spray a shallow baking sheet with cooking spray.  Preheat the oven to 400F.

Prepare the spinach and feta filling.  Heat butter and olive oil in a medium skillet until hot.  Add the spinach, peppers and onions.  Saute until the vegetables are just tender—about 3-5 minutes.  Add the pepperoncini, the black olives, the spices and the Greek salad dressing.  Cook for an additional 2-3 minutes.  Remove from heat and stir in the Parmesan and Feta cheeses.

Stuff the chicken breasts.  Lay each flattened chicken breast out flat on a clean work surface.  Place ¼ of the filling mixture on one side of each breast, leaving about an inch around the breast free of filling.  Fold in the edges and roll the meat over to enclose the filling.  Secure the rolls with toothpicks or kitchen string if you have difficulty “sealing” them.

Coat the stuffed chicken breasts.  In a shallow dish, combine the Onion Crunch and flour.    Carefully dip each stuffed chicken breast into the egg and then into the Onion Crunch mixture—pressing the Onion Crunch mixture into both side of the chicken breast.

Bake.  Place each stuffed breast onto the baking dish. Bake at 400 F for 20 minutes or until chicken is no longer pink.  Allow to rest for a few minutes before slicing and serving.

Serve.  We served the Oven Baked Spinach & Feta Stuffed Chicken Breasts with Onion Crunch Coating with couscous and broccoli salad.