Greek Chicken With Sauted Baby Spinach Sprinkled With Feta Cheese Recipes

Steps:

• 1. In large saute pan use 2 tablespoons of olive oil on med high heat. Lightly salt and pepper chicken. Brown chicken breast 3 minutes on each side and remove from pan (Light on salt the olives are quite salty)
• 2. add additional 2 tablespoons olive oil and saute onions until soft add in 4 cloves of garlic and saute additional 2 minutes
• 3. add white wine to deglaze pan and simmer for 3 or 4 minutes
• 4. Add in diced tomatos stir to combine and place chicken back in the pan on top of other ingredients. Cover and simmer on Medium heat for 20 to 25 minutes depending on the thickness of the chicken
• 5. Add in capers and sliced olives and heat through.
• 6. While dish is heating through in a saute pan heat 2 tablespoons of olive oil and add fresh baby spinach to the pan. Saute down until wilted and in garlic saute an addition minute or two and sprinkle with feta cheese to serve.
• 7. While Chicken is resting cook boil in bag brown rice as side dish

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Steps:

• In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
• Add Sambuca and lemon juice and saute 5 minutes.
• Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
• Add cooked rice.
• Before serving, sprinkle each serving with about 1 tablespoon cheese.