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CHICKEN - BAKE - Chicken with Spinach and Feta

CHICKEN - BAKE - Chicken with Spinach and Feta Categories:
Nb persons: 4
Preparation time:
Total time:

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
    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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