- 2 skinless chicken breasts
- 2 Turkish bread (44cm)
- 1/3 cup lemon juice
- 200 g reduced fat feta cheese
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1/3 cup fresh mint, chopped
- 1 medium onion, chopped
- 1 (425 g) can crushed tomatoes
- 1 kg english spinach
Combine chicken with lemon juice, oil, garlic and half the mint in a bowl.
Marinate chicken for at least 3 hours.
Remove chicken from the marinade and keep the marinade.
Cook chicken in a non-stick pan until browned on both sides.
Do not overcook, it can still be a bit pink in the middle.
Remove the breasts and cut into 1cm slices.
Heat reserved marinade in same pan.
Add the onion and cook until soft.
Add undrained tomatoes and simmer uncovered for 10 minutes until thickened and saucy.
Boil, steam or microwave the spinach until wilted and squeeze out excess liquid.
Top the turkish breads evenly with tomato sauce mixture, spinach, chicken, crumbled feta and remaining mint.
Bake in hot oven about 20 minutes until lightly browned and hot.
Cut each bread into 3 pieces to serve 6 or into small squares or slices to make fingerfood.