Add a small amount of extra-virgin olive oil to a pan and sauté the onion for 2 mins, add the garlic and cook for a further two to three minutes. Allow to the mixture to cool.
Place the feta and spinach into a bowl and mix through the cooled onion and garlic. Season the mixture with salt and pepper.
Partially fillet the chicken breast leaving or creating a pocket. Stuff the feta and spinach mixture into each pocket. Season each chicken fillet with salt and pepper.
Wrap each breast with two pieces of parma ham. Brush with oil and bake at 180°C for 25 minutes or until the parma is nice and crispy and the chicken is fully cooked.
Serve with a side of steamed broccoli and cauliflower. Dress the steamed vegetables with a little more extra virgin olive oil and a squeeze of lemon.
Recipe courtesy of Matt Evers