Spinach and Feta Stuffed Chicken Breasts

I made this up. Seriously. I had some baby spinach in the fridge and I was getting sorta tired of spinach salad, so we picked up some feta cheese while running errands, and this is what I created. It was FABULOUS!

Spinach & Feta Stuffed Chicken Breasts

5 or 6 boneless, skinless chicken breasts
2 to 3 c. baby spinach leaves, chopped
6 oz. feta cheese, crumbled
1 clove garlic, minced/pressed
1 egg, slightly beaten
1/2 c. cottage cheese
dash of: oregano, black pepper (NOTE: no salt needed because feta is salty!)
garnish: paprika & lemon wedges

1. Heat oven to 375˚.
2. Cut chicken pieces open to create pocket by slicing most of the way through, leaving one edge still attached. (NOTE: at this point, you can also pound the chicken with your meat hammer to flatten it out and make stuffing easier. I did not do this.)
3. Mix all stuffing ingredients in medium bowl; be sure to evenly distribute egg.
4. Spoon spinach-cheese mixture into pockets of chicken breasts; secure edges with toothpicks. Pile any leftover stuffing mix on top.
5. Place stuffed chicken breasts in 9x13 baking pan, drizzle each with a little olive oil; sprinkle with paprika, if desired.
6. Bake at 375˚ for 40-45 minutes.
7. Serve with lemon wedges—this is important, as the fresh-squeezed lemon flavor really enhances the spinach and cheese!

(NOTE: I served this with steamed cauliflower as a side, which is a more delicate flavor that will compliment the strong taste of the chicken without overpowering the meal as a whole.)