Baked Greek Chicken

Typically by Sunday afternoon I have the menu made for the week.  That wasn't the case last week.  I mean, how exciting is it when the menu consists of Sunday evening and Wednesday evening?  We met some friends for the two for one fish and chips at Claddaugh's, I hosted a colleague's long-term care seminar and I'm teaching a Social Security seminar.  Not much home time last week.  So, I did very little to prepare other than tear a few recipes out of magazines on the drive to and from the office.  One of those proved to be a total winner.  It was very easy to put together and tasted fantastic.  Oh, and the super double bonus was that I had all the ingredients on hand.  No trip to the grocery required.  Connie could make his slices of happiness while these chicken breasts merrily baked away in the oven.

Baked Greek Chicken

Ingredients:
1 T olive oil
1 onion, diced
2 large cloves garlic, finely minced
1 10 oz box spinach, thawed and drained
 freshly grated nutmeg
1/2 c crumbled feta cheese
2 T olive oil
1 T butter
1 c panko bread crumbs
1 large clove garlic, finely minced
1 t dried oregano
2-4 boneless, skinless chicken breasts
1/2 c crumbled feta cheese

Directions:

Heat 1 tablespoon of olive oil in a small skillet.  Saute the diced onion and 2 large garlic cloves until softened. 

In another small skillet, melt the butter with 2 tablespoons of olive oil.  Add the panko, oregano and one large clove of garlic, finely minced.  Stir until well browned. 

MIx the onion and garlic mixture with the spinach, nutmeg and 1/2 c of the crumbled feta cheese. 

Put the spinach mixture into an ovenproof baking dish.  Top with the chicken breasts.

Top with the other 1/2 c of feta cheese then the browned bread crumbs.

Bake at 425 until the chicken breasts register 160-170 degrees, about 30 minutes.  Remove from the oven and let them rest for 10 minutes. 

adapted from Everyday with Rachael Ray