One night, I decided I was bored of the several ways in which I generally make chicken breast so I decided to butterfly a whole breast and stuff it in a way I hadn’t done before. In the stuffing we have… spinach, caramelized onion, Greek yogurt, Feta cheese, and a little salt. I had never thought to use Greek yogurt for stuffing chicken breast until now but it kicked some major ass. It kept the stuffing moist and creamy yet held together very well after cooking. The texture of the spinach was nice and the feta was a nice salty bite amongst everything else, especially the subtle yogurt flavor. I paired the chicken with a bell pepper stuffed with a simple mushroom and onion (mostly mushroom) sauté topped with a little bit of shredded gouda. The first thing I did for this dish was caramelize some yellow onion and put half in a bowl for the stuffing and left half remaining in the pan which I used to make the mushroom mixture. I added my mushroom-stuffed bell peppers in a 350 degree oven. In the meantime, I heated 1 tbsp. of butter and 1 tbsp. of olive oil in an oven-proof skillet over medium-high heat. I dusted salt and pepper all over my chicken breast, including the cavity, and stuffed it. Next, I browned the chicken on both sides (this took about 3 minutes on each side) and put it in the oven for about 10-15 minutes. The most important thing about this dish is not overcooking the chicken… it will not be very forgiving if cooked improperly. I actually checked the temperature of the thickest part of the breast outside of the oven to ensure it was right around 160 and then let it rest for 10-15 minutes before serving. This was such an enjoyable meal.