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1. Heat 1 tbsp of the olive oil in a large oven-safe skillet over medium heat. Add two of the garlic cloves, minced, and cook for 30 seconds until fragrant. Add the spinach in handfuls and cook for 2 to 3 minutes until wilted. Transfer to a clean towel, cool slightly, and squeeze very dry, then chop finely.
5 oz Fresh baby spinach,
2.0 clove Garlic,
1.0 tbsp Extra virgin olive oil
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2. Crumble the feta into a bowl and mix with the chopped spinach, the zest of one lemon, half the dill, and a pinch of the black pepper until combined.
4 oz Feta cheese,
1 pieces Lemons,
0.2 tsp Black pepper,
1 tbsp Fresh dill (finely chopped)
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3. Preheat the oven to 200°C (400°F). Cut a deep pocket into the side of each chicken breast, taking care not to cut through the edges. Season the chicken inside and out with the salt, remaining black pepper, and dried oregano. Stuff each pocket with the filling and secure with toothpicks if needed.
4 pieces Boneless skinless chicken breasts,
1 tsp Dried oregano,
1 tsp Salt,
0.2 tsp Black pepper
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4. Wipe out the skillet and heat the remaining 2 tbsp olive oil over medium-high heat. Sear the chicken for 3 to 4 minutes per side until deeply golden, then transfer the skillet to the oven and roast for 12 to 15 minutes until the chicken reaches 74°C (165°F) inside.
2.0 tbsp Extra virgin olive oil
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5. Move the chicken to a board, tent loosely with foil, and rest for 8 minutes, keeping the skillet drippings.
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6. Place the skillet over medium heat (handle will be hot). Add the remaining garlic clove, minced, and cook for 20 seconds. Pour in the chicken broth and the juice of both lemons, scraping up the browned bits, and simmer for 4 to 5 minutes until reduced by about half.
1.0 clove Garlic,
1 pieces Lemons,
0.8 cup Chicken broth
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7. Remove the pan from the heat and swirl in the butter until the sauce is glossy and slightly thickened. Stir in the remaining dill and season to taste.
1.5 tbsp Butter,
1 tbsp Fresh dill (finely chopped)
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8. Remove the toothpicks and slice the chicken on the bias into 1 cm thick slices. Spoon the lemon sauce onto warm plates, fan the chicken slices over the sauce, and finish with fresh parsley.
2 tbsp Fresh parsley (garnish)
