Spinach-Stuffed Chicken Breasts

I got this from the free Costco cookbook they sometimes hand out.
I think next time I try it, though, I'm going to pound the breasts out thin and roll the
stuffing inside it and hold them together with toothpicks.  The stuffing makes plenty
for at least 6 breasts.


1 Tblsp. olive oil
1/2 c. finely diced onions
10 oz. fresh spinach leaves
1/4 c. chopped fresh dill (I used about 1 tsp. dry)
1/2 c. feta cheese crumbles
1/2 c. grated Monterey Jack
Salt
Pepper (fresh ground, if you have it)
6 skinless chicken breasts
2 eggs, beaten
1 c. panko (Japanese bread crumbs - yum- I ended up using more)
Olive oil spray (I used reg.)

Preheat oven to 375 degrees.
Warm oil in a large skillet over medium-high heat.  Add onions and saute until translucent, about 4 minutes.  Add spinach, cover, reduce the heat to medium, and cook until the spinach is wilted.
Transfer the onions and spinach to a large bowl.  Add dill, cheeses, 1/2 tsp. salt and 1/2 tsp. pepper; mix well to combine.
Sprinkle chicken with salt and pepper to taste.  Place eggs and panko in separate bowls or plates.  Coat a baking sheet with cooking spray and set aside.
Using a sharp knife, slit each chicken breast along the long side, cutting about 3/4 of the way through.  Stuff the breasts with equal amounts of the spinach mixture.  Dip the breasts first in eggs and then in panko to coat.
Place the chicken on the prepared sheet and lightly coat with cooking spray.  Bake for 45 minutes, or until the internal temperature is 165 degrees.