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 Kathrich
Illinois
on January 15, 2012
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I made this exactly as Bobby suggested. It was delicious. My husband, brother-in-law and friend Matt thoroughly enjoyed ths. I served it rice and spinach salad with bean sprouts, water chestnuts, tomatoes and egg.
By nerskine
Stamford, CT
on January 14, 2012
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Leave the skin on when you bone the chicken and start broiling with skin-side down. Lots of lemon juice atop in the last 5 mins. of broiling make this so bright. I put this on couscous and was worried that I didn't have a sauce, but needn't have: It was plenty moist.
By jett.miller_128...
Chicago, 52
on March 07, 2011
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Very simple and delicious. I used fat-free feta and it really made for a tasty/healthy dinner. I've made it a few times and I also like adding in some jalapenos, although I know that it changes the flavor profile quite a bit.
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