How to make
The breast is cut through the wide part to form a pocket, by being careful not to cut the thin part all the way towards the end.
Mix the spices for the chicken and rub them into it.
The frozen spinach should soften. A way to do this is by steaming it, on the stove under a lid with a little water or in the same way with a few drops of water covered with a plate in the microwave for 1 minute.
Then let it cool down and squeeze it as well as possible.
When the spinach is ready, mix it with the crumbled white cheese, cream cheese, chopped onion and dill and freshly squeezed lime juice.
Carefully fill the chicken pockets with this mixture and close each one with a toothpick.
In heated oil, fry the chicken with spinach on both sides, for about 3-4 minutes per side.
Then they are transferred into a tray and baked, until they're ready for about 15-20 minutes in a preheated oven at 390°F (200°C).
If desired, the stuffed chicken breast with spinach and white cheese can be cooked through completely in the pan instead.
