I apologize for no new posts but I have been actively working on recipes for my book. I have to tell everyone how amazing a Greek inspired recipe turned out last night.
I made a Spinach-Feta cheese stuffed chicken breast with Greek Oven Roasted Potatoes and a Lemon Vinaigarette marinade! Absolutely delicious!
Ingredients are as follow:
4 boneless chicken breast
14 oz. frozen spinach
1/2 c. feta cheese crumbles
1/2 c. shredded mozzarella
1/2 c. sour cream
1 egg beaten
2 tbs oregano
1/2 c. black olives coarsely chopped
1 small onion chopped
First step-butterfly chicken breast. Place open in gallon size plasic bag. Use a mallet or heavy bottom frying pan to pound out thinly.
Season chicken with salt, pepper and I like to use Soul Seasoning as well. (this is a ready-made combination of salt, garlic, paprika, onion, black and red pepper).
Set aside while you make the stuffing.
Spinach-Feta Stuffing:
14 oz. package of frozen spinach. Thawed and drained.
1/2 c. feta cheese
1/2 c. cottage cheese
1/2 c. shredded mozzarella
1/2 c. sourcream
1 small onion chopped
1/2 c. black olives coarsely chopped
2 Tblsp. oregano
1 egg beaten
Mix together and place 1/2-1 cup on butterflied chicken breast. Fold chicken breast together and secure with toothpicks.
Use a small amount of olive oil to coat a cookie sheet. Place stuffed chicken breast on pan and bake at 350 for 30 minutes.
For a side dish, I made Greek Oven Roasted Potatoes with a Lemon Vinaigarette
1 1/2 c. olive oil
6 Tblsp. fresh lemon juice
1 bunch of chopped green onions
2 cloves garlic, chopped
2 Tblsp. oregano
2 Tblsp. parsley
Salt and Pepper to taste
3 pounds large russet potatoes, cleaned and cut lenghtwise into 6 wedges
1/2 c. chicken stock
Whisk olive oil, lemon juice, onions, garlic, oregano and parsley in a medium bowl. Salt and Pepper to taste.
Toss potatoes in mixture and place on large baking sheet. Reserve remaining vinaigarette.
Pour chicken stock around potatoes. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Place on serving platter and drizzle remaining vinaigarette. Garnish with more parsley.
This meal was a huge success at my house and will be included in the book! Please give it a try and let me know what you think!
I made a Spinach-Feta cheese stuffed chicken breast with Greek Oven Roasted Potatoes and a Lemon Vinaigarette marinade! Absolutely delicious!
Ingredients are as follow:
4 boneless chicken breast
14 oz. frozen spinach
1/2 c. feta cheese crumbles
1/2 c. shredded mozzarella
1/2 c. sour cream
1 egg beaten
2 tbs oregano
1/2 c. black olives coarsely chopped
1 small onion chopped
First step-butterfly chicken breast. Place open in gallon size plasic bag. Use a mallet or heavy bottom frying pan to pound out thinly.
Season chicken with salt, pepper and I like to use Soul Seasoning as well. (this is a ready-made combination of salt, garlic, paprika, onion, black and red pepper).
Set aside while you make the stuffing.
Spinach-Feta Stuffing:
14 oz. package of frozen spinach. Thawed and drained.
1/2 c. feta cheese
1/2 c. cottage cheese
1/2 c. shredded mozzarella
1/2 c. sourcream
1 small onion chopped
1/2 c. black olives coarsely chopped
2 Tblsp. oregano
1 egg beaten
Mix together and place 1/2-1 cup on butterflied chicken breast. Fold chicken breast together and secure with toothpicks.
Use a small amount of olive oil to coat a cookie sheet. Place stuffed chicken breast on pan and bake at 350 for 30 minutes.
For a side dish, I made Greek Oven Roasted Potatoes with a Lemon Vinaigarette
1 1/2 c. olive oil
6 Tblsp. fresh lemon juice
1 bunch of chopped green onions
2 cloves garlic, chopped
2 Tblsp. oregano
2 Tblsp. parsley
Salt and Pepper to taste
3 pounds large russet potatoes, cleaned and cut lenghtwise into 6 wedges
1/2 c. chicken stock
Whisk olive oil, lemon juice, onions, garlic, oregano and parsley in a medium bowl. Salt and Pepper to taste.
Toss potatoes in mixture and place on large baking sheet. Reserve remaining vinaigarette.
Pour chicken stock around potatoes. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Place on serving platter and drizzle remaining vinaigarette. Garnish with more parsley.
This meal was a huge success at my house and will be included in the book! Please give it a try and let me know what you think!
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