How to Make Country Style Baked Feta Chicken

• In a small bowl, combine the Italian seasoning, salt, onion powder, and black pepper. Coat each chicken tenderloin thoroughly with the seasoning mixture.
  4 Teaspoons Italian Seasoning, 1 Teaspoon Salt, 2 Tablespoons Onion Powder, 1 Dash Black Pepper
• Heat olive oil in a large skillet over medium-high heat. Working in two batches, sear the chicken for 2 to 3 minutes per side until lightly golden. The chicken does not need to be fully cooked.
  2 Tablespoons Extra Virgin Olive Oil, 5 to 7 Pounds Chicken Tenderloins
• Transfer the seared chicken to a large, greased casserole dish.
• In the same skillet, add the minced garlic and cook for 1 to 2 minutes. Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan.
  2 Tablespoons Garlic, 1 Cup Chicken stock, 2 Tablespoons Lemon Juice
• Nestle the feta blocks and cherry tomatoes around the chicken. Pour the garlic stock mixture evenly over the top.
  16 Ounces Feta Cheese, 1 Pint Cherry Tomatoes
• Bake at 350°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
• Let the dish rest for a few minutes. Transfer the chicken to a bowl and set aside.
• Finish the Sauce. If the feta needs more time to soften, return the casserole dish to the oven for an additional 10 to 15 minutes.
• Use a fork to burst any remaining tomatoes, then stir the tomatoes and feta together until smooth and creamy.
• Return the Chicken. Add the chicken back to the casserole dish and toss to coat in the sauce. Stir in spinach if desired and allow it to wilt.
• Serve hot over noodles, rice, mashed potatoes, or fresh greens with warm biscuits on the side.