Classic Greek Chicken
“Great Greek-style chicken dish, seasoned with oregano, spinach, and tomato—especially excellent for a post-workout meal or for unexpected guests."
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
2 teaspoons all-purpose flour, divided
1/8 teaspoon salt
1/8 teaspoon black pepper
1-1/2 ounces feta cheese, crumbled
1 teaspoon fresh lemon juice
1/4 teaspoon dried oregano
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1/2 cup water
1/3 cube chicken bouillon, crumbled
2/3 cup loosely packed torn fresh spinach leaves
1/3 ripe tomato, chopped
On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
With a meat mallet, pound each chicken breast to 1/2-inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2-inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan.
Add spinach and tomato to skillet and bring to boil.
Cover, reduce heat to low, and simmer for 8 to 10 minutes or until chicken is no longer pink inside.
Discard toothpicks before serving.