Friday, February 09, 2007
Spinach and Feta Stuffed Chicken
EDIT: Sorry for the lacking updated snapshot, but don't fuss with toothpicks, etc., for this delicious meal. Simply slice each breast nearly but not completely in half, starting from the thickest side, in order to form a pocket. Spoon the filling into the pockets, and bake as directed. So much easier and just as delicious! If you want to still brown the chicken, simply brown them after slicing but before filling it, and then proceed with filling them.
Edit, again: The last time I made these, I had no sour cream. I mixed four or so tbsp. of cream cheese with several tbsp. homemade, full-fat yogurt, and liked the results even better.
Mix the following ingredients in a small bowl:
3-5 tablespoons sour cream
1/2 to 1 cup crumbled feta cheese
1 tablespoon lemon juice
1/2 tsp. pepper
salt, to taste
1 tsp. oregano, or to taste
4 cloves finely minced or pressed garlic
one small onion, very finely minced
10 oz. frozen, chopped spinach, thawed and squeezed dry
Pound four boneless, skinless chicken breasts to 1/4 inch thickness (one at a time) between two pieces of plastic wrap. If you don't have a kitchen mallet, do what I do-- a hammer, a large rock, a heavy bottle, or glass-jarred candle will do the trick. Spread spinach mixture evenly over chicken, to within one half inch of edge, roll up and secure with toothpicks. In a shallow bowl, sift 1/4 cup flour, and salt and pepper, to taste. Roll each stuffed chicken breast in flour mixture until dusted. Brown both sides of chicken breasts in a few tablespoons of butter and some olive oil in a pan over medium-high heat.
Place browned chicken breasts in a lightly greased ovenproof dish and bake at 350 degrees for about 35-45 minutes or until juices run clear.
Oh, yeah. Make sure you remove the toothpicks before you eat the chicken, okay?
We ate this with Greek Potato Wedges, savory herb rolls, and salad with this Greek dressing. You can, too, if you'd like.
Gobbled by Abigail on 2/09/2007