Ingredients
- 1/2 cup olive oil
- 2 stalks fresh green onions, chopped
- 1 medium onion, chopped
- 1 pound frozen spinach, washed, squeezed to remove excess water
- 1/2 cup fresh dill, chopped
- 2 whole eggs
- 1 pound feta cheese, crumbled
- 1 tablespoon ground pepper
- 8 large chicken breasts
- Olive oil
- Lemon
- Oregano
Directions
Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
Preheat the broiler.
Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.
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By lisabrormann
Antwerp
on March 23, 2013
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Delicious and easy! I served the chicken breasts alongside a simple Greek salad of lettuce with tomatoes, cucumber, and olives and baked pita with tzatziki sauce made from the leftover dill, lowfat yoghurt, and garlic.
By hmorrow1
Lake Worth, FL
on April 06, 2012
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This was soooo good. Sad thing is I have noone to share this with my boyfriend comes home in 3 weeks he is a truckdriver and he will LOVE it! The end trick with brushing the oil,lemon and oregano on makes it awesome!
By catcon77
on April 01, 2012
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This was really great! My picky kids and husband were asking for seconds. It was very flavorful. I liked adding lemon-olive oil-oregano mixture at the end of broiling and also after removing from oven fresh on food before serving. Thank you Bobby (and The Parthenon. A keeper for sure.
Read all 39 reviews