Instructions
- Preheat oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, combine Spinach, Feta Cheese, Onion, Garlic, Sun-Dried Tomatoes, Egg, Panko Breadcrumbs, Salt, and Black Pepper. Mix well.
- Prepare the Chicken: Butterfly each Chicken Breast by slicing horizontally almost all the way through. Open like a book.
- Season the Chicken: Sprinkle Chicken Breasts with Seasoning.
- Stuff the Chicken: Divide the Filling evenly among the Chicken Breasts, spreading it over one side. Fold the other side over to enclose the filling.
- Secure the Chicken: Secure the edges of the Chicken Breasts with toothpicks if needed.
- Sear and Bake: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side. Transfer skillet to oven and bake for 25-30 minutes, or until chicken is cooked through.
- Prepare the Pan Sauce: While chicken bakes, melt Butter in a small saucepan. Add Garlic and cook for 1 minute. Stir in Chicken Broth and Lemon Juice. Bring to a simmer and cook for 5 minutes, or until slightly reduced. Stir in Fresh Herbs.
- Rest and Serve: Let chicken rest for 5 minutes before serving. Drizzle with Pan Sauce.
