Better Greek Chicken

JenSmith's Note:

I think my version of Greek chicken looks better and tastes more authentic than most of the other recipes I have tried. It's easy to make and tastes superb!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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 tomato, diced
• 2 cups loosedly packed spinach leaves, coarsely chopped

Directions:

1. In a small bowl, mix the cheese, minced garlic, lemon juice, and oregano with a fork until smooth.
2. Place chicken in a large heavy-duty freezer bag. Pound the chicken to 1/2-inch thickness. Remove chicken and discard bag.
3. 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.
4. On a plate, mix the salt, garlic powder, pepper and 1 TB flour and use this to coat the chicken.
5. 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.
6. While chicken is cooking, mix the chicken broth and remaining flour in a small bowl or measuring cup until smooth.
7. 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.
8. Remove toothpicks and discard.
9. Serve.

Reviews

[Chef #381675]

The best.

[peskyleo]

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.

[chef1958]

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.