Saturday, July 31, 2010

Stuffed Greek Chicken

I’m a pretty big fan of the stuff-it-and-roll-it method of cooking.  Just collect some ingredients that go well together, pound a piece of meat thin, stuff it, roll it, bake it.  Perfection!  Today for lunch I made stuffed Greek chicken (I decided to eat a bigger lunch because I’ve got plans tonight and don’t know when or where I’ll be able to eat…I don’t want to resort to bar food!).  This is definitely one I’ll try again!

Stuffed Greek Chicken

  • chicken breasts
  • frozen chopped spinach
  • sundried tomatoes, diced
  • kalamata olives, diced
  • minced garlic
  • lemon juice
  • feta cheese

Pound the chicken thin between two sheets of Saran wrap, then sprinkle with salt and pepper.  In a bowl, combine the tomatoes, olives, garlic, and lemon juice.

sundried tomatoes, kalamata olives, garlic, lemon juice

Thaw out the spinach and squeeze a small amount dry; lay it across the chicken like so:

chicken and spinach

Spoon some of the olive mixture on top, then top with crumbled feta.

ready to roll

Starting with the stuffed end, roll it up and secure with a couple of toothpicks (also use toothpicks to close up the sides so all the good stuff doesn’t squish out!).  Bake in a lightly sprayed pan for ~45 minutes at 350°.

stuffed greek chicken

Awesome.  I served my favorite green bean recipe on the side – some EVOO, salt and pepper, and fresh green beans cooked on low in a skillet for a couple of hours.  AMAZING.

green beans

Double awesome.

lunch