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Lisa - LA

Greek Stuffed Chicken Breasts

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Joined: Dec 9, 2005

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Posted to Thread #65 at 5:30 pm on Mar 8, 2007

Greek-Style Stuffed Chicken Breasts

My friend served this to us for dinner - awesome! The filling would be great with
fish, too.

Greek-Style Stuffed Chicken Breasts

1 10 oz package frozen spinach, thawed and
drained well
1/4 lb feta, crumbled
3 Tbs romano cheese, grated
S & P
6 boneless chicken breasts
2 Tbs olive oil
2 Tbs butter
3 Tbs flour
juice of 1 lemon
1 cup chicken broth
1 cup white wine
1 Tbs oregano

Mix the thawed and drained spinach with the
two cheeses, salt and pepper. Make a slit
in the side of each chicken breast, fill
with the spinach mixture, and close with
toothpicks. Heat the oil and butter in a
large skillet, brown the chicken breasts on
both sides and remove to a warm platter.

Sprinkle the flour into the same pan, mix
with the remaining oil to make a roux, cook
for about 1 minute. Slowly, add the wine
and chicken broth and stir until a smooth
sauce has formed. Add the lemon juice and
oregano, and more salt and pepper to
taste. Bring to a boil and return the
chicken to the pan. Cover the pan a reduce
the heat to a simmer. Simmer for 30
minutes until the chicken is very tender.

Alternatively, you can finish the chicken
in the oven - I would say 325 for about 25
minutes.

This is nice with orzo and a salad.

Notes:

Curious1 said: ISO: LisainLA...made your Greek-Style Stuffed Chicken Breasts last night (REC)
I had copied it from the old swap. So delicious! I made a couple of minor changes, I had fresh savoy spinach and added a little sauteed onion and garlic to the spinach/cheese mix. I used the oven finishing method, chicken was so tender. When I realized there was so much delicious sauce I decided to serve it with noodles. Beets and a green salad with strawberries, oranges and sugared almonds finished the meal. Yummy...will make it again. Lighter and tastier than the feta/spinach stuffed breast recipe I've always made before.

A tip for anyone starting with the frozen chicken breasts such as Tyson's...cut the pocket before they completely thaw, much easier to control that way.

ValinFL said: One of our favorites, too!

Dawn/NYS said: Lisa, Curious, Val - that is one of the BEST sauces I have ever tasted... it reminded me of chicken piccata, but better! Thanks, it's great.

Incidentally I tweaked it a little myself, too. Instead of slitting the chicken breasts, I pounded them flat and rolled the mixture up inside of them. Then I made the sauce separately and just poured it over the chicken and simmered, covered, for about 25 minutes.

Served it on a bed of couscous.



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