Post by goodcookin on Dec 12, 2009 21:42:12 GMT -5
Greek Chicken Breast Spanaki
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
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.
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
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.