1.19.2012

Baked Greek Style Chicken w/Spinach and Feta

YUM!  YUM!  YUM!  This is my new favorite recipe!  I found it in Rachael Ray's magazine a while back, and finally tried it.  It's so good on it's own...you don't need a side dish because the spinach is already inside!

I made a few tweaks to the original recipe.  In the original, the breadcrumbs are sautéed in butter, but I decided to substitute a small amt of olive oil instead.  The breading didn't stick completely but crisped up nicely, without all the butter and fat.

I used garlic salt instead of regular salt.  This is a matter of preference...you may want to wait til the end to salt the dish, due to the saltiness of the feta cheese. 

I baked it for about 45 minutes instead of the 20 minutes it called for, because my chicken was pretty thick. It was well worth the wait.  Enjoy!


Baked Greek Style Chicken w/Spinach and Feta
Recipe adopted by Rachael Ray Magazine
Photos by halftomatohalfpotato
Serves 4


INGREDIENTS
2 Tablespoons olive oil, divided
1/2 medium onion, finely chopped
4 large cloves of garlic, finely chopped (i grate mine with a hand grater, works great!)
1-10 oz box organic chopped spinach, thawed (i wrap mine in a towel and squeeze out the liquid)
salt & pepper
garlic salt (i like Lawry's)
Freshly grated nutmeg, to taste (jarred nutmeg is fine too)
3/4 cup panko breadcrumbs
1 teaspoon dried oregano
4 skinless, boneless chicken breasts
1/2 cup crumbled greek feta cheese

DIRECTIONS
-Preheat oven to 425ºF
-Heat 1 Tablespoon olive oil over medium heat
-Add the onion and 3/4 of the garlic and cook until softened
-Transfer to a bowl to cool, then add spinach to it.  Season with salt, pepper, & nutmeg
-Heat remaining olive oil, add the panko, oregano & remaining garlic
-Toss and remove from heat
-Spray a baking dish with non-stick cooking spray
-Split each chicken breast across (not the whole way through), open like a book & place in baking dish
-Season split chicken breasts with garlic salt & pepper
-Stuff with spinach mixture and feta, letting the stuffing overflow at the edges
-Top with panko mixture
-Bake about 30 minutes, or until chicken is cooked through

onion and grated garlic








      

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