Chicken breasts stuffed with spinach
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Chicken breasts stuffed with spinach - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 large chicken breasts
- 1/2 cup olive oil
- 2 stalks fresh green onions, chopped
- 1 medium onion, chopped
- 450 g frozen spinach (rinsed, squeeze out excess water)
- 1/2 cup chopped fresh dill
- 2 eggs
- 450 g crumbled feta cheese
- 1 tbsp. ground pepper
- Olive oil
- Lemon
- Oregano
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Cooking the dish according to the recipe:
- Pour olive oil into a saucepan, set over medium heat, and add both types of onion. Sauté for one minute, then add the spinach. Sauté for about 10 minutes.
- Preheat the oven grill.
Transfer the spinach mixture to a bowl and let cool. Add the dill, feta, and pepper and mix thoroughly. - Butterfly the chicken breasts and stuff with the spinach and feta mixture.
Bury the breasts and grill for 10 minutes on each side. After 15 minutes, drizzle the chicken breasts with olive oil, add lemon juice and oregano, and serve with green beans.
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