4 whole chicken breasts, skin on
Juice of 2 lemons (grate rind first, see below)
1 small onion, minced fine
6 scallions, minced fine
3 cloves of garlic, minced fine
3 tablespoons olive oil
1/4 teaspoon dried thyme
1 large bunch of fresh spinach, stemmed, washed well and sliced thin, (or 1 thawed bag frozen chopped spinach)
1 bunch dill, minced
1 to 2 teaspoons Aleppo or other hot pepper flakes
1/2 cup matzo crumbs or matzo meal
Grated rind of two lemons
Salt, pepper, to taste
1/4 cup chicken stock
1. Preheat the oven to 375 degrees.
2. Using a sharp boning knife, carefully slice along the breastbone of the chicken and remove the individual breasts from the bone. You will be left with 8 breasts with the skin on. (A butcher will be happy to oblige you in this task). Carefully loosen the skin from the flesh with your finger or a knife. Pour the lemon juice over the chicken, toss to coat. Set aside.
3. In a medium pan, heat the oil and add the onion. Cook until browned and caramelized, stirring often. Add the scallions and garlic and cook one minute more, stirring often. Raise the heat to medium-high and add the spinach. Cook briefly, stirring, until spinach is wilted. Turn off the heat. Turn this mixture onto a cutting board (or into a food processor).
4. With a large knife chop until spinach and onions bits are small. (If using a processor pulse two or three times). Add the dill, red pepper flakes, and matzo crumbs with the lemon zest, and season well with salt and peppers. Taste and adjust seasoning. The mixture should taste a bit salty and peppery, as it must season the chicken during cooking. The mixture should just be moist - not soggy.
5. Divide the filling evenly among the breasts and carefully stuff each breast under the skin. Tuck the breasts snugly into a baking pan, sprinkle skin well with salt and pepper. Pour chicken stock into the bottom of the pan.
6. Bake for 30 to 40 minutes, or until an instant-read thermometer inserted into the center of the meat reads 160 degrees. If the skin isn't well-browned, place the pan under a hot broiler for a few minutes to crisp the skin and brown evenly. Allow chicken to sit for at least 10 minutes. Cut each breast into 4 or 5 slices, taking care to retain the integrity of the filling. It is easiest to slice skin side down on a cutting board. If serving the next day, remove from the refrigerator one hour before serving to allow the dish to come to room temperature.
Per serving (based on 10): 234 calories, 32 grams protein, 10 grams carbohydrates, 1 gram sugar, 8 grams fat, 78 milligrams cholesterol, 927 milligrams sodium, 2 grams dietary fiber.