Thursday, February 3, 2011

Greek Baked Chicken

I know I haven't shared any recipes in several days. This time it's not for lack of cooking, but rather a lack of recipes worth sharing. I've made two different soups within the past week that were duds. One was a tortellini soup & the other was a crab and potato. Both recipes were from "reputable sources" but turned out rather blah. They were edible, but not something I'd make again - therefore, they weren't worth sharing with you all.

Luckily, what I made tonight is definitely worth sharing. And it's another one that is quick & simple. This Greek Baked Chicken is adapted from a recipe I found in Rachel Ray's Everyday magazine.


* 2 tablespoons EVOO (extra-virgin olive oil)
* 1/2 medium onion, finely chopped
* 3 large cloves garlic, finely chopped
* One 10-ounce box frozen chopped spinach, thawed and squeezed dry
* Salt and pepper
* 1/4 tsp. ground nutmeg
* 3 tablespoons butter
* 1 cup breadcrumbs (the recipe calls for Panko, but I used regular)
* 1 teaspoon dried oregano (reduce to 1/4 tsp if you use flavored breadcrumbs)
* 4 pieces skinless, boneless chicken breast
* 1/2 cup crumbled greek feta cheese


1.Preheat the oven to 425°.

2. Heat 1 tablespoon EVOO, 1 turn of the pan, in a small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3 to 4 minutes.

3. Transfer onions to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg.

4. Melt the butter in the same pan, turn off the heat and add the breadcrumbs, oregano and remaining garlic; toss.

5. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.

6. Coat the bottom of a baking dish with the remaining 1 tablespoon EVOO. Place the chicken pieces in the baking dish and top with the breadcrumbs.

7. Bake until the juices run clear, about 25 -35 minutes.

My Tid-Bits:

* If you've never butterflied a chicken breast, click here for a quick tutorial. It's easy as long as you have a good knife.

* Be sure to squeeze all of the liquid out of the spinach. Otherwise your filling will be watery.

* If you are making only two servings, like I was, I would recommend using 2 chicken breasts, the full amount of filling, but only half the breadcrumbs.

* The weathermen keep saying its going to snow in Houston tonight. Some people are excited. I just wish the cold would go away! BRRRR!!! Hope you all stay warm.

1 comment:

  1. this recipe looks amazing! and pretty easy, I will have to try it & let you know how it turns out. Thanks for sharing Nancy!!

    we got your snow on Friday ;)