Not-sure-what-to-call-it Chicken

Friends of ours just had a baby boy, and I asked if I could make supper for them tonight. I knew I had some feta cheese in the fridge and chicken breasts in the freezer, so I bought some frozen spinach and planned to make Greek Stuffed Chicken (pretty simple... season chicken breasts with lemon juice and greek seasoning, make a slit along the side or the top of the chicken breast, and shove in a mixture of feta and spinach). However, my feta cheese turned out to be a month passed its expiration date. I'm not above feeding that to my family anyway (it smelled fine!), but I figured I better err on the side of caution for our friends!

So here's what I came up with (and sorry there's no picture, because she came earlier than I expected, so I sent it home with her to cook):

STUFFED & RUBBED CHICKEN
2 tbsp. Hummus Dip Mix
1 tbsp. lemon juice
1 tbsp. olive oil
3 chicken breasts, slit along the side
1/4 c. frozen chopped spinach, thawed
2-3 tbsp. onion, finely diced
1 tomato, diced (I used 1/2 a yellow tomato and 1/2 a red tomato)

Lay the chicken breasts on a baking sheet lined with tinfoil and a bit of oil or cooking spray. Toos the veggies together in a dish, and spoon into the chicken breasts. Mix together Hummus dip mix, lemon juice, and olive oil to form a thick paste. Rub it on top of the chicken breasts, and bake at 350 F for an hour or until it looks done. (I have no idea how long it will actually take, and since I'm not cooking them tonight, I don't know if an hour will be too long or not. Use your best judgement!)

These looked pretty (well, as pretty as raw chicken can look!) so I hope they taste alright. I use this hummus-paste on grilled chicken in the summer and serve it with fresh tomatoes and feta (when it's not expired) and it's one of my favourite dishes, so I hope this one turns out alright!