From the book SkinnyTaste Simple by Gina Homolka.
Ingredients
- 10 Oz grape or cherry tomatoes, halved
- 3 Oz baby spinach, chopped (about 1 cup)
- 3 Oz feta cheese, crumbled (about 6 tablespoons)
- 2 garlic cloves, finely minced or pressed
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon dried oregano
What to do with them...
- Preheat oven to 400°F
- Place the tomatoes in a 9 x 13-inch baking dish, drizzle with 1 teaspoon extra-virgin olive oil, and season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste. Roast until the tomatoes begin to soften, about 15 minutes.
- Meanwhile, spray a medium skillet with olive oil and heat over medium heat. Add the spinach and 1 teaspoon water and cook, stirring occasionally, until the spinach is slightly wilted, 2 to 3 minutes. Remove the skillet from the heat and let the spinach cool for 5 minutes. Stir in the feta and garlic.
- Cut slits into the tops of the chicken breasts about 75 percent of the way down, and about 1/2 inch apart, being careful not to cut all the way through. Season the chicken with 1/4 teaspoon kosher salt and ground black pepper to taste.
- Stuff the spinach and feta mixture into the slits in the chicken. Remove the tomatoes from the oven and stir, then nestle the chicken in the center of the baking dish. Sprinkle the chicken with the oregano and more black pepper, then drizzle the top with 1/2 tablespoon EVOO.
- Bake until the tomatoes burst and are saucy and the chicken is cooked through, about 25 minutes. Serve immediately.