YIELD: 4 servings
4 Tbsps. olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1 10 oz. package frozen spinach, thawed
kosher salt and black pepper
1 tsp. dried oregano
juice of 1 lemon
zest of 1 lemon, finely grated
4 oz. Feta cheese, crumbled
4 boneless, skinless chicken breasts
¾ cup pistachios, chopped
1 pint cherry or grape tomatoes, halved
- Preheat oven to 425° F. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Saute the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Squeeze all the liquid from the spinach and add to the onions. Add 1 tsp. salt and ½ tsp. pepper, the oregano and the lemon zest. Raise the heat and cook until all the liquid is gone, about 1 minute. Remove from heat; let cool while preparing chicken.
- Butterfly the chicken breasts. Stir Feta into cooled spinach mixture. Stuff each chicken breast with one fourth of the stuffing, letting it overflow at the edges. Drizzle 1 Tbsp. olive oil in a rimmed baking dish and place the stuffed breasts in the dish. Squeeze lemon juice over the top with the chopped pistachios. Top the pistachios with a pinch of salt and pepper and drizzle with 1 Tbsp. olive oil.
Place the halved tomatoes in another baking dish and drizzle with the remaining Tbsp. of olive oil. Add 1 tsp. salt and ½ tsp. pepper. Toss to coat. Place both baking dishes in the oven and roast for 20 minutes or until the juices of the chicken run clear. Top the chicken with roasted tomatoes.