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Showing 1-4 of 4
on June 29, 2013
Very tasty and colorful with spinach and tomato. I also doubled the garlic and added a splash of lemon juice to the sauce.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #381675
on August 02, 2009
on February 19, 2009
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 07, 2005
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (221 g)
Servings Per Recipe: 6