Servings: 6

2 packages Frozen Chopped Spinach, (10 oz each) 2 packages Frozen Chopped Spinach, (10 oz each)
 
2 tablespoons Butter 2 tablespoons Butter
1 medium Onion, chopped (about a cup) 1 medium Onion, chopped (about a cup)
 
1 Egg 1 Egg
1 teaspoon Dried Dill Weed, heaping 1 teaspoon Dried Dill Weed, heaping
1⁄ 2 teaspoon Kosher Salt 1⁄ 2 teaspoon Kosher Salt
1 teaspoon Black Pepper 1 teaspoon Black Pepper
1⁄ 2 cup Grated Parmesan Cheese 1⁄ 2 cup Grated Parmesan Cheese
8 ounces Feta Cheese, chopped 8 ounces Feta Cheese, chopped
 
6 Boneless Skinless Chicken Breast Halves 6 Boneless Skinless Chicken Breast Halves
 
4 tablespoons Butter, melted 4 tablespoons Butter, melted
Dried Oregano, to taste Dried Oregano, to taste
Garlic Powder, to taste Garlic Powder, to taste
1 large Lemon 1 large Lemon

Place spinach in a covered casserole and cook in the microwave according to package directions. Allow to cool enough to handle. Using your hands, squeeze as much liquid out of the spinach as you can. You want it pretty dry.
Saute onion in butter until translucent. Remove from heat and add spinach to the pan. Mix to combine.
In a large bowl, beat the egg. Add dill weed, salt, pepper and stir to combine. Mix in parmesan and feta.
Add spinach and onion mixture to the bowl and mix until spinach and cheese are evenly distributed.
Pound out chicken breasts as thin and as rectangular as you can. If chicken breasts are super thick you can butterfly them or cut them in half lengthwise into two thinner cutlets and then pound them out. If you cut them in half you most likely will have chicken leftover.
Scoop out 1/6 of the spinach filling and, using your hands, press it into a log shape. Roll chicken breast to encase the stuffing and place, seam side down, in a 9 x 13 baking dish. Repeat for remaining 5 chicken breasts.
Drizzle melted butter over the tops of the chicken breasts. Sprinkle generously with oregano and garlic powder. Cut 6 very thin slices from the lemon and place one on top of each breasts. Squeeze the remainder of the lemon over the top.
Cover baking dish with foil and bake in a 350 degree oven for 40 minutes.
Uncover and bake for 10 to 15 more minutes depending on the size of the breast, until the internal temperature is 160 degrees, the juices run clear, and the chicken is slightly browned.
Spoon pan juices over chicken and allow to sit for a couple of minutes before serving.