Recipe courtesy of Bobby Flay

Chicken Breast Spanaki

Name: Chicken Breast Spanaki
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H31M0.000S
Total time: P0Y0M0DT1H1M0.000S
Yield: 8 servings
Cuisine: european
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

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Level: Intermediate
Total: 1 hr 1 min

Prep: 20 min
Inactive: 10 min
Cook: 31 min

Yield: 8 servings

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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.