INGREDIENTS ½ cup Horio Koroneiki variety olive oil 2 chopped green onions 1 medium onion, chopped 450 gr spinach ½ cup chopped fresh dill 2 eggs 450 gr grated Horio Light White Cheese 1 tbsp ground pepper 8 large chicken breasts Juice of a lemon oregano | | DIRECTIONS- Put Horio Koroneiki variety olive oil in a pot, add green onion and onion and sauté over medium heat for 1 minute.
- Add spinach and sauté for another 10 minutes.
- Preheat grill.
- In a bowl put spinach mixture and let cool.
- Add dill, eggs, Horio Light White Cheese and pepper and mix well.
- With a knife carve each chicken in half like a butterfly and fill with spinach-cheese mixture.
- Close chicken breasts and bake for 10 minutes from each side.
- After 15 minutes, drizzle with Horio Koroneiki variety olive oil, lemon and oregano.
- Serve.
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