Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts by cutting a slit horizontally through the center, being careful not to cut all the way through.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
5. In a bowl, combine the cooked spinach, crumbled feta cheese, lemon juice, and dried oregano. Mix well to create the filling.
6. Open the butterflied chicken breasts and season both sides with salt and pepper.
7. Divide the spinach and feta mixture evenly among the chicken breasts, spreading it over one side of each breast.
8. Fold the other side of the chicken breast over the filling, pressing gently to seal. You may secure with toothpicks if desired.
9. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
11. Remove from the oven and let the chicken rest for a few minutes before slicing.
12. Serve with your favorite side dishes, such as roasted vegetables or a light salad.