Greek Stuffed Chicken Breasts - cooking recipe

Ingredients

1/4 cup lemon juice
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 teaspoons olive oil, divided
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry
2 ounces crumbled feta cheese
1/4 cup grated parmesan cheese
6 bone-in skinless chicken breasts

Preparation

Preheat oven to 400\u00b0F. Line a 9 X 13 inch baking pan with foil for easier clean-up.
In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170\u00b0F on meat thermometer).