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CHICKEN - BAKE - Chicken with Spinach and Feta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Seattle Times Kitchen: | |
| 2 tablespoons | olive oil, divided |
| 2 large | green onions, white part only, finely chopped |
| 1 medium clove | garlic, peeled and minced |
| 1 (10-ounce) package | frozen chopped spinach, thawed |
| 2 tablespoons | finely chopped parsley |
| 2 tablespoons | minced fresh dill, crushed |
| 1 teaspoon | dried dill, alternative |
| 2 ounces | feta cheese, crumbled 1 tablespoon pine nuts |
| ¼ teaspoon | salt |
| Freshly ground black pepper to taste | |
| 4 large | boneless and skinless chicken breast halves |
| Toothpicks | |
| ¼ cup | flour |
| 1 | egg, lightly beaten |
| 2 cups | fine bread crumbs |
| 4 | lemon wedges |
1. Place a tablespoon olive oil in a large nonstick skillet over medium heat. Add green onions and garlic; sauté 1 minute.
2. Squeeze the excess moisture from the spinach and add to the skillet over medium heat; cook 4 minutes. Transfer to a paper towel-lined plate and cool. Then put into a medium-sized bowl.
3. Add the parsley, dill, crumbled feta, pine nuts, 1/8 teaspoon salt and a little pepper.
4. Lay the chicken breasts on a work surface. With a small sharp knife, make a horizontal slit down the center of one side. Cut almost all the way through, forming a pocket. Divide the spinach filling among the breast pieces, completely filling each pocket. Secure the open sides with toothpicks.
5. Place the flour on a plate, with the egg and breadcrumbs on separate plates. Dredge the chicken in the flour. Dip into the egg and then roll in breadcrumbs.
6. Place the remaining tablespoon oil in a large nonstick skillet over medium heat. Brown the chicken lightly; sprinkle with a little salt and pepper. Transfer to a baking dish and bake in a preheated 375 degree oven 25 minutes, or until cooked through.
From "The World's Best Recipes: Fried Chicken"
by Damon Lee Fowler.
Recipe uploaded with Shop'NCook for iPhone.
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