Greek Tweaks



MSC_6346e

Baked chicken goes the Mediterranean route

SPINACH & FETA STUFFED CHICKEN

Recipe by Celine Clemente-Lichauco

Photographed by Mike Cuevas

Makes 5-6 servings

1 Tbsp Olive oil

1 Medium onion, chopped

3 cups Fresh spinach leaves, washed and dried

1 Tbsp Lemon juice

1 tsp Lemon zest

¼ cup Feta cheese, crumbled

3 pcs Whole chicken breast, skin on

Salt and pepper, to season

  1. In a large nonstick skillet, heat olive oil. Sauté until onion is soft.
  2. Next, add spinach leaves and cook until wilted.
  3. Remove from heat and squeeze in lemon juice. Add lemon zest and feta cheese. Season with salt and pepper. Let cool and set aside.
  4. Wash the chicken breast and pat with paper towels until dry. Make a cut in the middle part of the chicken breast with a sharp knife, slicing it open like a sandwich but not cutting all the way through. Season insides with salt and pepper.
  5. Divide cooled spinach mixture among chicken breasts. Roll up and secure with toothpicks.
  6. Arrange chicken on a non stick baking dish. Bake chicken uncovered at 350°F for 30-35 minutes, depending on the size of the chicken breast. Remove toothpick before serving.