Better Greek Chicken
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (4 ounce) package crumbled feta cheese (1 cup)
- 4 -5 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, minced
- 6 large boneless skinless chicken breast halves (about 2 lb.)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon fresh coarse ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 medium tomatoes, diced
- 2 cups loosedly packed spinach leaves, coarsely chopped
directions
- In a small bowl, mix the cheese, minced garlic, lemon juice, and oregano with a fork until smooth.
- Place chicken in a large heavy-duty freezer bag. Pound the chicken to 1/2-inch thickness. Remove chicken and discard bag.
- With a knife or a small metal spatula, spread the cheese mixture over the inside of each chicken breast half to within 1/2 inch of the edge. Fold the chicken breast in half crosswise to enclose filling and secure with a wooden toothpick.
- On a plate, mix the salt, garlic powder, pepper and 1 TB flour and use this to coat the chicken.
- Heat oil on medium-high heat in a 12-inch skillet (it doesn't have to be nonstick). Add chicken to the hot oil and cook until golden brown on both sides, turning only once.
- While chicken is cooking, mix the chicken broth and remaining flour in a small bowl or measuring cup until smooth.
- Add the broth mixture, tomato and spinach to skillet with the chicken. Heat to boiling over high heat. Lower heat and simmer, covered, for 8-10 minutes until chicken is tender and no longer pink in the center.
- Remove toothpicks and discard.
- Serve.
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Reviews
-
I thought this recipe was very good. I do agree with chef 1958 about the gahlick. I had to pair down this recipe to 2 people, but I still used the original amount of garlic called for. I am also a garlic fiend. Even with that amount, all of the flavors of the feta, oregano, spinach and tomato came through. The light crust from the flour gave it a great texture. The feta, by smashing it with a fork, ended up nice and creamy. We recommend serving with a side of alfredo.
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I tried this recipe and I thought it was okay, later I thought it was missing something, I decided it was garlic - lotsa garlic that is typical of greek or mediterranean foods, and parsley too. As for the preparation, it was easy to make, but I decided not to pound the chicken in plastic. All in all, it was good, but I'd add a bit more gahlick.
RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!