Thursday: Greek Feta Stuffed Chicken

Adapted from the recipe Cousin Cosmo’s Greek Chicken submitted by OAKLEY at AllRecipes.com

Personal Note: The competitive side of me is envious of the original name of the recipe I adapted. I love a good original name! Smithcale LOOOOOVES cheese, and one of his many loves is feta. Now his cheesy mistress feta and I had a rough start. I thought she was too salty and not smooth and creamy like my extra love, gouda. But, we have come to a mutual agreement and I use her IN dishes as to hide her salty nature.

Plan of Attack:

1. Prepare chicken

2. Brown chicken

3. Cook with spinach and tomatoes in one pan

Ingredients for 2 servings:

Chicken ingredients-

1 large boneless, skinless chicken breast split horizontally (or 2 smaller breasts)

1 Tbsp all-purpose flour

¼ tsp salt

1/8 tsp black pepper

Chicken stuffing-

¼ C feta cheese, crumbled

½ Tbsp lemon juice

½ tsp dried oregano

¾ C water (for the tomatoes)

3 sundried tomatoes (rehydrated), roughly chopped

Other Ingredients-

1 Tbsp flour

1 Tbsp olive oil

1 cube chicken bouillon, crumbled

2 C spinach

1 roma tomatoes, chopped

Instructions:

1. In a small pot add the water and bring to boil. Add sundried tomatoes and allow to sit for 3-5 minutes. After rehydrated chop the tomatoes and save the water
2. Combine flour, salt and pepper on a large plate; set aside
3. In a small bowl combine feta cheese, lemon juice, chopped sundried tomatoes and oregano
4. With a mallet or construction grade rubber mallet (like we use…fancy, I know), cover the chicken breast with plastic wrap and beat until ½ inch thickness
5. Then, in the middle of each breast place ½ of the feta mixture leaving ½ inch on each side. Fold the sides of the chicken breast together making sure that the feta mixture won’t come out, secure with toothpicks
6. Heat oil in a nonstick skillet to medium-high heat. Brown the chicken on each side for 1-2 minutes
7. While chicken is browning whisk together saved tomato water, bouillon cube and flour
8. Pour above mixture over the browned chicken along with the roma tomato and spinach. Bring to a boil, reduce heat to medium-low, cover and simmer for 8-10 minutes
9. Watch out for toothpicks
10. Enjoy!