Chicken Breast Spanaki

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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.

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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!

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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.

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This was absolutely fantastic! I made this for a dinner party and everyone just kept raving about the depth of flavor. I served it with fresh steamed vegetables, brown rice, and fried apples. I can tell you we will be doing this one again!

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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.

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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.

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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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Deliciousssss!

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This dish was very quick, easy, and delicious! I would definitely make it again! The only thing my boyfriend suggested was a little bit of sauce to drizzle over the top...so if anyone has any suggestions, that would be great! : Enjoy!

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I never get tired of doing this recipe...I actually had ordered this off the Parthenon menu and immediatly recognized it. Man does this live up to the expectation. My wife insists we use breast with the bone-in for more flavor and I just poke a hole through the breast and stuff it up.

If I use less than the suggested 8 breasts I just put the extra filling in a pie plate and add that to at the bottom rack fof the last one-half hour of cooking. That was you will have extra filling/stuffing for those who love this taste. I also use a similar green onion with a fatter bulb called a ceblolita (In Mexican markets with the same result.

I use fresh pre washed spinich which wilts down upon putting on top of the onions - - OR - - you can steam than add to the onion mixture. I let the excess moisture drip though a screen but not vigourously as to lose the olive oil. Served it up with rice just like in the Parthenon..the only thing missing is thier great bread!