Pistachio-Crusted Greek Chicken

Preheat oven to 425° F. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Saute the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Squeeze all the liquid from the spinach and add to the onions. Add 1 tsp. salt and ½ tsp. pepper, the oregano and the lemon zest. Raise the heat and cook until all the liquid is gone, about 1 minute. Remove from heat; let cool while preparing chicken.

Butterfly the chicken breasts. Stir Feta into cooled spinach mixture. Stuff each chicken breast with one fourth of the stuffing, letting it overflow at the edges. Drizzle 1 Tbsp. olive oil in a rimmed baking dish and place the stuffed breasts in the dish. Squeeze lemon juice over the top with the chopped pistachios. Top the pistachios with a pinch of salt and pepper and drizzle with 1 Tbsp. olive oil.