Greek Stuffed Chicken Breasts

Directions

1. 1
   Preheat oven to 400F. Line a 9 X 13 inch baking pan with foil for easier clean-up.In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender.
2. 2
   Add spinach; cook & stir for 2 minutes.
3. 3
   Remove from heat & stir in cheeses.Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
4. 4
   Place chicken in baking pan.
5. 5
   Brush reserved oil/juice/herb mixture over each piece.Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170F on meat thermometer).