In a large tapered side pan, sauté garlic in olive oil until puffy. Add onions and sauté until clarified. Add in the spinach, green onions, parsley and dill and sauté until heated through. Once the vegetables are hot, add crumbled feta and grated Romano cheese. Stir the mixture until cheese is melted. Refrigerate until ready to stuff chicken breasts.
Once spinach mixture has cooled fold into flattened chicken breast quartered and roll. Place stuffed chicken breasts into a glass pan with a little water and cook for 45 minutes at 350 degrees until browned and cooked through.
Make sauce while chicken is baking.
Combine flour and butter to make a roux. Heat the milk and chicken base until just before boiling. Add the roux once both items are ready until milk has a creamy texture. Slowly and carefully fold the sauce into the eggs and add the lemon juice. To serve, pour the sauce over the stuffed chicken breast and cooked rice. Makes 4 servings. Enjoy!