1 (10 oz) package chopped frozen spinach leaves, defrosted and liquid squeezed out
1/2 cup feta cheese, crumbled
2 tablespoons plain Greek yogurt
1/2 medium red onion, diced
1 garlic clove, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch red chili flakes (optional)
In a medium pan, cook onions, garlic, nutmeg, salt and pepper on medium heat, until onions are translucent. Remove from heat and set aside to cool.
To butterfly the chicken breasts: With a sharp knife, make a lengthwise slit starting at the thickest side of the breast, leaving a 1/2 – 3/4 inch strip intact on one side. Open chicken breasts so they’re lying flat.
When the onion mixture has cooled combine it with the spinach, feta, yogurt, salt and pepper in a small bowl. Spoon half of mixture over each butterflied breast and press chicken breasts closed, making sure the edges aren’t overflowing.
Carefully coat chicken with olive oil and sprinkle with salt and pepper (or use red chili flakes instead of pepper).
Grill stuffed chicken breasts for 5-6 minutes on each side, until golden. Let rest for 5 minutes and serve!