Spinach & Cheddar Stuffed Chicken Breast In Creamy Gravy

Preheat Oven to 365. Thaw and Clean Chicken Breast Removing Any Excess Fat. Slice Chicken Breast Horizontally (Flat on Cutting Board) through the Center Creating a Pocket for Stuffing. Chop Desired Amount of Onions. approximately 1/4 to 1/2 of Onion. Sautee Onions in 2 tablespoons of vegetable oil. Sprinkle salt & pepper to taste over onions while sauteeing. (If any oil left after sauteeing, save it for gravy). Boil Spinach in pot of approximately 1/3 cup of water and 1 tablespoon of butter until most of water has boiled off. (Spinkle salt to taste in spinach). Pour just enough vegetable oil to cover the bottom of oven baking pan and place chicken breasts in baking pan. Season chicken breasts on both sides with Seasoning Salt, Onion Powder and Oregano. Do not season inside pocket of chicken. Open flap to reveal inside pocket of chicken. Place a layer of cheddar cheese first. Then place a layer of the Sauteed Onions. Next a layer of Cooked Spinach. Finally sprinkle salt to taste over last layer of spinach. Close the flap as well as possible. It may not close completely depending on how much you stuffed it. It is fine if its still open a bit. Place in oven uncovered for 35-45 minutes. While chicken is cooking in oven, prepare package of chicken gravy according to package ingredients. If you have any oil left from sauteeing the onions, pour up to 2 teaspoons of the oil in the gravy for more flavorful taste.) During this time you can also make the mashed potatoes I suggested. When chicken is finished in oven, Pour desired amount of gravy over the chicken and enjoy! (Gravy can also be used for mashed potatoes).