homecook
New member
Ingredients
1/4 cup all-purpose flour, divided
salt and 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 chicken stock
2 cups loosely packed torn fresh spinach leaves
15 or so cut in half cherry tomatoes (or dice a tomato)
Preparation
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
Cut a slit in the side of the chicken breast. Add a portion of the cheese mixture and the spinach leaves and some of the tomatoes. Secure with a toothpick. Coat with flour mixture.
In large skillet, heat oil over medium heat. Brown chicken breasts until golden. In a small bowl, whisk together 1 1/2 cups chicken stock and remaining flour; pour over chicken breasts in pan. Add some spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 15-20 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
I served this over white rice.
1/4 cup all-purpose flour, divided
salt and 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 chicken stock
2 cups loosely packed torn fresh spinach leaves
15 or so cut in half cherry tomatoes (or dice a tomato)
Preparation
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
Cut a slit in the side of the chicken breast. Add a portion of the cheese mixture and the spinach leaves and some of the tomatoes. Secure with a toothpick. Coat with flour mixture.
In large skillet, heat oil over medium heat. Brown chicken breasts until golden. In a small bowl, whisk together 1 1/2 cups chicken stock and remaining flour; pour over chicken breasts in pan. Add some spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 15-20 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
I served this over white rice.