Feta & Spinach Stuffed Chicken Breast with Mint Pistachio Pesto

For the Chicken:

4 Chicken Breasts, Butterflied

1/4 C. Onion, chopped

2 Garlic Cloves, Minced

1/4 C. Spinach, Chopped

1/4 C. Crumbled Feta Cheese

8 Sprigs of Asparagus

1 Tbsp. Olive Oil

Salt, Pepper

3 Tbsp. Parmesan Cheese

Preheat oven to 350 degrees. Pat chicken breasts dry. In a bowl, combine onion, garlic, spinach and feta. Mix well. 

Stuff filling into each butterflied chicken breast. Place two sprigs of asparagus into each chicken breast. Pour olive oil into an oven safe pan and place chicken breasts in pan. Season with salt and pepper. Coat each chicken breast with mint pistachio pesto and sprinkle Parmesan cheese over the top.

 Place in oven for 35-40 minutes. My mint pistachio recipe can be found here.