Tuesday, October 26, 2010
Stuffed Greek Chicken, from Kris
- boneless, skinless chicken breasts pounded to 1/4 inch thickness
- s&p to taste
- 1 tsp dried oregano
- juice of 1 lemon
- 2 TBSP olive oil
- frsh baby spinach (about 1 cup per chicken breast) roughly torn
- 1 small white onion finely diced
- 4 cloves garlic
- feta cheese (however much you want!)
In medium skillet, add olive oil, onion and garlic. Saute until soft (about 5 minutes). Add torn spinach, oregano, salt and pepper to taste. Cook additional 2 minutes (until spinach is wilted). Remove from heat and set aside.
On work surface, lay chicken breasts flat. Squeeze 1/2 lemon over the top side of the chicken (which will become the 'inside' of the stuffed breast). Sprinkle remaining 1/2 tsp of oregano on this side of chicken also. Sprinkle feta cheese onto half of the 'inside' of the chicken breast. Divide spinach mixture amongst chicken breasts and top each chicken piece over the half with feta cheese. Fold the chicken piece in half over itself (now the spinach and feta are on the 'inside' and it is stuffed).
I lightly browned the chicken in a skillet over medium high for 2 minutes per side and then baked it off in a 375 degree oven for 20 minutes. Alternately you can just bake it until done at 375 and skip the browning step. When I took it out of the oven, I immediately squeezed the other half of lemon on top of the chicken.