Piccadilly Stuffed Chicken Breast
6 bone-in chicken breasts
1 10-ounce package frozen and thawed spinach
1/2 c. diced red onions
3/4 c. feta cheese, crumbled
1/2 c. bread crumbs
salt and freshly ground pepper to taste
paprika for garnish
Squeeze spinach from excess water and mix with onions, feta cheese, bread crumbs, salt and pepper until well blended. The filling should bind together when shaping into a ball. wash chicken breasts and dry with paper towels. Lay them on a flat surface such as a cutting board. From the thick end of the breast, make a slit into the flesh about 1/2 inch deep and open the chicken breast. fill the center of the chicken breasts with stuffing and arrange the on a greased baking pan. sprinkle with paprika.
Bake at 375 degrees for 35-40 minutes or until internal temperature reads 165 degrees. serve with accompaniments of your choice.
