| Level: | Intermediate |
| Total: | 1 hr 1 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 31 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Reviews
There are very few recipes that I would not make again from Food Network. As usual, this was excellent! I only needed 4 chicken breasts but I made the full spinach mixture. Scrambled eggs are going to be delicious tomorrow.
This was so delicious! Kids went crazy for it… my husband is a vegetarian so I stuffed a tomato with the filling and broiled that with the chicken – also delicious!
Absolutely amazing. EVERYONE loved this chicken and it just made my little Greek heart happy. The chicken is tender and the spinach filling is a real flavor burst
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.
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!
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.
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!
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.
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.
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.