Total Time
40mins
Prep 20 mins
Cook 20 mins

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!

Ingredients Nutrition

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.
Most Helpful

4 5

Very tasty and colorful with spinach and tomato. I also doubled the garlic and added a splash of lemon juice to the sauce.

5 5

The best.

4 5

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.