Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.
Instead of frying, I browned the chicken breasts for about 4 mins each side, then placed pan in a 350 oven for 8-10 more minutes. Meat held juices very well. I enjoyed the meal, but the dill proved to be a tad overwhelming for my family.
I took Hilay2000's idea of not frying the chicken, instead browning it and baking in the oven to finish it off. I think that this mixture was not the best for stuffing, and think that perhaps grilling or making chicken strips however you prefer, and then sauteing up the onion (and garlic!) wilting the spinach over that with the feta and mixing the chicken in with that. It would make it much easier to eat. The flavors, though, were delicious.
I love feta but my family does not. I looked at this recipe and loved it. Knowing my family's pickyness I tweaked this and ended up with an amazing spinach/almond stuffed Mediterranean chicken. I baked mine in the oven at 325 for about 30 minutes. Thank you so much for the inspiration and a base to start my meal with.
I took other reviewer's advice and pan seared the chicken then finished in a 350 degree oven for 15 minutes - which was a tad long; next time 10 minutes. My only change will be to add some minced garlic in with the onion. I would definitely serve this to guests at a dinner party. It looks like something you'd get at a fancy restaurant.
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