Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1/2 Cup Olive Oil
2 stalks Fresh Green Onions, chopped
1 Medium Onion, chopped
1 Lb. Frozen Spinach, washed and squeezed to remove excess water
1/2 Cup Fresh Dill, chopped
2 whole eggs
1 Lb. Feta Cheese, crumbled
1 Tbsp. Ground Pepper
8 Large Georges Farmers Market® Boneless, Skinless Chicken Breasts
2 Tbsp. Olive oil
1 Tbsp. Lemon
1 tsp. Oregano
Pour olive oil in pot over medium heat and add both types of onion. Sauté for 1 minute, and then add spinach. Sauté for approximately 10 minute
Preheat the broiler.
Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. When done, douse chicken breasts with olive oil, lemon and oregano, and serve.