Greek Stuffed Chicken Breasts |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Though the name sounds dubious, I'm not expecting you to stuff a Greek into a chicken breast. I've tweaked slightly to lower fat. Ingredients:
1/4 cup lemon juice |
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil |
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon black pepper |
4 teaspoons olive oil, divided |
1 medium onion, chopped |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper flakes |
1 (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry |
2 ounces crumbled feta cheese |
1/4 cup grated parmesan cheese |
6 bone-in skinless chicken breasts |
Directions:
1. Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
2. In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
3. In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
4. Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
5. Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
6. Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
7. Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).
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