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Prep Time: 20 Minutes Cook Time: 31 Minutes |
Ready In: 51 Minutes Servings: 8 |
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It's great tasting and reminds me of my trips to Greece. Ingredients:
1/2 cup olive oil |
2 stalks fresh green onions, chopped |
1 medium onion, chopped |
1 lb frozen spinach, squeezed to remove excess water |
1/2 cup fresh dill, chopped |
2 whole eggs |
1 lb feta cheese, crumbled |
1 tablespoon ground pepper |
8 large chicken breasts |
olive oil |
lemon |
oregano |
Directions:
1. Pour olive oil in pot over medium heat and add both types of onion. Sauté for 1 minute, and them add spinach. Sauté for approximately 10 minutes.
2. Preheat the broiler.
3. Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
4. 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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