Spinach Stuffed Chicken Butterflies

1: Preheat oven to 375 F.

2: Heat a pot at medium high heat. Add oil. Add onion and sauté until slightly browned.

3: Add spinach and let it fully thaw and have most of the liquid evaporate. Add spices and lemon. Set aside.

4: Prepare sauce: combine all ingredients into a small mixing bowl.

5: Butterfly your chicken breasts: cut a slit throughout the thickness part of the breast but not all the way through. Add a large spoonful of spinach filling and close like a sandwich.

6: Heat an oven safe pan at medium high heat. Add enough oil to cover the surface. Sear each side of the chicken breast for 3-4 minutes. Do not force flip them, they will unstick easily once the sear is done.

7: Once both sides have seared, add a spoonful of sauce on each breast and spread it over.

8: Place in the oven to finish cooking for 12-14 minutes.

9: (Optional) If you wish to skip the searing part, spread the sauce all over the raw breast that has been filled and place in the oven on a baking sheet for 23 minutes.