Spinach and feta stuffed chicken breast.
Defrost spinach and squeeze out excess water with a paper towel.
Add olive oil to the frying pan.
sauté the onion on low heat until translucent.
Add the spinach, garlic, salt, pepper and garlic powder to the pan and stir for a minute.
Turn off the heat. Add the feta, stir and set aside.
Preheat oven to 375 degrees.
Cut a slit into the thickest part of the chicken breasts. Be careful not to cut all the way through.
Season the chicken with salt.
Add the stuffing to the pocket in the chicken breast.
Wrap the stuffed breast with prosciutto.
Use two toothpicks to keep the breast from opening during baking.
Bake the breasts for 25-30 minutes or until juices run clear.
Allow the chicken to rest for a minute. Remove the toothpicks, slice and serve.