GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Provided by tcasa
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 2
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
- Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
GREEK STUFFED CHICKEN BREASTS
Though the name sounds dubious, I'm not expecting you to stuff a Greek into a chicken breast. This is from my stack of Taste of Home magazines - Light and Tasty, October/November 2005 issue. I've tweaked slightly to lower fat. Posted for Zaar World Tour II
Provided by SusieQusie
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
- In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
- In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
- Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
- Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
- Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
- Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).
GREEK STUFFED CHICKEN
Make and share this Greek Stuffed Chicken recipe from Food.com.
Provided by Lori Alcorn
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
- Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
- Saute the chicken breasts in the butter until lightly browned on each side.
- Add any other spices you would like, I usually use salt, pepper and parsley.
- Bake in the oven at 350 degrees for 25 minutes.
Nutrition Facts : Calories 362.1, Fat 23.1, SaturatedFat 9.7, Cholesterol 170.9, Sodium 310.3, Carbohydrate 2.3, Fiber 1.2, Sugar 0.9, Protein 35.3
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