4-5 tablespoon(s) olive oil
1 onion
1 clove of garlic
1 tablespoon(s) thyme
1 tablespoon(s) chili flakes
500 g spinach
1/2 bunch mint
1/2 bunch dill
zest, of 1 lemon
4 chicken, breast, skin on
200 g metsovone cheese
To serve
100 g rocket
10 cherry tomatoes
1 teaspoon(s) olive oil


1.Preheat oven to 190* C (370* F) Fan.
2.Place a deep pan over high heat and add 2-3 tablespoons of olive oil.
3.Coarsely chop the onion, finely chop the garlic and add them to the pan.
4.Add the thyme, chili flakes, salt and pepper.
5.Mix and add the spinach. Sauté for 10 minutes, until the spinach wilts.
6.Remove from heat and add the finely chopped mint and dill.
7.Cut the chicken breasts in half (not all the way), just enough to create a slit that is wide enough to create a pocket.
8.To each slit, add salt, pepper and 2 tablespoons of olive oil. Spread the mixture with your hands and make sure you spread it under the skin also.
9.Divide the mixture evenly among each chicken breast opening. Add some metsovone cheese and close the opening by pushing the chicken breasts together (like a sandwich).
10.Transfer to a baking pan and roast for 25 minutes.
11.When ready, remove from oven, drizzle with olive oil and serve with rocket leaves and cherry tomatoes.

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