Chicken Spanakopita

Everyone loves spanakopita appetizers, but surprise your guests with this entree. Beautifully stuffed chicken filled with a blended cheese and spinach mixture. Finally dressed on top with a tasty Greek marinade. The marinade makes the entree for me by sealing in the taste. Recently I entered this in Paula Deen's Philadelphia recipe contest and attached my video to help the recipe come alive. Hope you enjoy this simple to make Greek Chic entree.

Servings: 6

• 6 ounce(s) of Chicken Breasts
• 10 ounce(s) of spinach, chopped
• 8 ounce(s) of Philadelphia cream cheese
• 1/2 cup(s) of feta cheese, crumbled
• 1 tbsp. of dry dill
• 1 egg, beaten
• 1 cup(s) of extra virgin olive oil
• 1 tbsp. of lemon juice
• 1 tbsp. of oregano
• 1/2 cup(s) of parmesan cheese
• 1 tsp. of salt
• 1 tsp. of pepper Steps

1. In a large bowl, mix well spinach, cream cheese, dill and egg. Then add to spinach mixture, feta cheese, salt and pepper to taste. Set aside.
2. Taking cleaned chicken breast in between two pieces of wax paper, pound chicken until flattened.
3. Take chicken and place one large tablespoon of spinach mixture on one side of breast and fold over. Place in a baking dish. Repeat stuffing process until all are complete.
4. In a small bowl make marinade by whisking olive oil, lemon juice and oregano. Brush each finished chicken breast with marinade. Dust with additional oregano, salt, pepper and top off with sprinkled parmesan cheese.
5. Bake at 360 degrees F. for 25-30 minutes or until golden brown on top.