CHICKEN - BAKE - Chicken with Spinach and Feta

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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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