Spinach and Feta Stuffed Chicken Breasts

I followed what the others suggested, adding 1 teaspoon garlic, omitting the dill and just browning about three minutes on each side before transferring to the oven at 325° for 30 minutes. This was fabulous!

I took other reviewer's advice and pan seared the chicken then finished in a 350 degree oven for 15 minutes - which was a tad long; next time 10 minutes.  My only change will be to add some minced garlic in with the onion.  I would definitely serve this to guests at a dinner party.  It looks like something you'd get at a fancy restaurant.

I love feta but my family does not. I looked at this recipe and loved it. Knowing my family's pickyness I tweaked this and ended up with an amazing spinach/almond stuffed Mediterranean chicken. I baked mine in the oven at 325 for about 30 minutes. Thank you so much for the inspiration and a base to start my meal with. 

I took Hilay2000's idea of not frying the chicken, instead browning it and baking in the oven to finish it off. I think that this mixture was not the best for stuffing, and think that perhaps grilling or making chicken strips however you prefer, and then sauteing up the onion (and garlic!) wilting the spinach over that with the feta and mixing the chicken in with that. It would make it much easier to eat. The flavors, though, were delicious.

Instead of frying, I browned the chicken breasts for about 4 mins each side, then placed pan in a 350 oven for 8-10 more minutes. Meat held juices very well. I enjoyed the meal, but the dill proved to be a tad overwhelming for my family.