5 skinless, boneless chicken breasts
2 oz. feta cheese (solid or crumbled)
1 onion finely chopped
1 bunch fresh spinach chopped finely
2 tbsp. dill leaves chopped finely
2 tbsp. olive oil
Cooking spray ( olive oil / veg. oil)
¼ tsp. paprika
½ tsp. garlic powder
½ tsp. salt
1 tsp oregano / curry powder
½ tsp. pepper
cooking twine for tying
Heat 2 tbsp. olive oil at medium high in a pan. Sauté onion over low heat until soft but not browned. Add spinach, & dill leaves, cooking until wilted and moisture has evaporated (about 10 minutes). Transfer to a bowl, allow to cool. Now add crumbled feta cheese and mix well. Season with pepper to taste.
Butterfly the chicken breasts, place in a plastic bag & pound to be thin.
Mix the dry ingredients in a shallow dish. Dip the breast piece in this. Keep two pcs of twine on a flat tray and place a chicken piece on them. Now place some spinach mix diagonally on the chicken piece and close it like you would fold a mat and tie with the twine.
Spray the baking dish, lay the chicken pieces 3 or 4 at a time, spray again on them.
Preheat the micro and then bake (Combination cooking # 5) for 15 minutes. Let stand until it switches off automatically.
You may use cheddar cheese if feta is not available.
You may bake in the traditional oven for 35-40 minutes or until they turn golden brown.