For the Mediterranean marinade:
1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground sumac
juice from 1/2 lemon
zest from 1/2 lemon
1 teaspoon honey
2 boneless, skinless organic chicken breasts
salt and pepper
1. In a small bowl, whisk together the olive oil, white wine vinegar, oregano, sumac, lemon juice, lemon zest, and honey.
2. Liberally salt and pepper both sides of two boneless, skinless chicken breasts.
3. Pour the marinade into a quart size zippered bag. Add the two chicken breasts, remove excess air from the bag, and zipper shut. Place the bag on a plate and marinate in the refrigerator for at least three hours.
For the Mediterranean stuffing:
1 teaspoon olive oil
2 cups fresh baby spinach
1/2 cup chopped mushrooms
1/2 cup chopped kalamata olives
2 tablespoons crumbled feta cheese
1. Remove the chicken from the fridge about 20 minutes before baking to allow it time to come to room temperature. Preheat the oven to 375 degrees.
2. Heat the olive oil over medium-high heat. Add the mushrooms and saute until lightly browned and tender, 3-5 minutes. Add in the olives and spinach. Continue sauteing until the spinach has wilted, stirring constantly, for an additional 3-5 minutes.
3. In a small bowl, stir together the spinach, mushrooms, olives, and feta cheese.
4. Place the marinated breasts on a cutting board. Carefully cut a slit into each chicken breast horizontally (along the side) to create a pouch.
5. Stuff each pouch with the spinach-cheese mixture. Use toothpicks to keep each pouch closed.
6. Spray a baking dish with cooking spray, then place the prepared chicken breasts in the dish.
7. Bake for 35-45 minutes, or until the internal temperature of the chicken reaches 165 degrees. Remove the chicken breasts from the oven and allow them to rest for five minutes before serving.