Greek Stuffed Chicken Breasts |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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âAfter retiring to Tennessee, we missed the tastes of Chicagoâs Greektown,â relates Beverly Hemmerich from Fairfield Glade. âHereâs a version of a Greek-themed entree we often enjoyed.â Ingredients:
1 medium onion, chopped |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper flakes |
4 teaspoons olive oil, divided |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 ounces crumbled feta cheese |
1/4 cup grated parmesan cheese |
6 bone-in chicken breast halves (9 ounces each) |
1/4 cup lemon juice |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. In a nonstick skillet, saute the onion, garlic and pepper flakes in 2 teaspoons oil until tender. Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses.
2. Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with 1/4 cup spinach mixture. Place chicken in a 13-in. x 9-in. baking dish. In a small bowl, whisk the lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken.
3. Cover and bake at 400° for 45 minutes. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170°. Remove skin before serving. Yield: 6 servings.
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