I was very nervous to try this. I wasn't sure whether my family would like it or not. What a wonderful surprise, it was excellent! It had a wonderful flavor, the chicken was cooked just right, everything was delicious! Obviously, I needed some other side to make the plate look more full, we joked it was a very French meal. I did serve warm pita bread with pesto sauce made from a mixture of olive oil, balsamic vinegar, and a mixture of spices. That was very good as well. Any ideas for a good Greek side dish?
Ingredients:
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped
Directions:
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
Nutritional Information:
Servings Per Recipe: 6
Amount Per Serving
Calories: 239
Total Fat: 10.2g
Cholesterol: 85mg
Sodium: 688mg
Total Carbs: 4.8g
Dietary Fiber: 0.8g
Protein: 31g
http://www.allrecipes.com/
Mmmmm...... That beer looks good!!
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