This recipe for Athenian chicken is a winner! It's a delicious way to enjoy chicken breasts with a Greek twist. Chicken is stuffed with a mixture of Feta cheese and spinach. Pan-frying the chicken before baking seals in the juices and the outside is crisp. Smooth and aromatic, the sauce is delicious and drizzled over the chicken when served. Hearty and satisfying, these chicken rolls are a fantastic meal. This dish has an impressive presentation and will wow friends and family before they even take a bite!
Prep time: Cook time:
Recipe Cuisine: Greek Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 8 - boneless skinless chicken breasts
- 1/2 teaspoon(s) salt
- divided
- 1/4 teaspoon(s) pepper
- divided
- 4 tablespoon(s) olive oil
- divided
- 2 clove(s) garlic
- minced
- 10 ounce(s) fresh spinach
- 1/2 pound(s) Feta cheese
- 1/2 cup(s) milk
- 3 large eggs
- beaten
- 1 1/2 cup(s) bread crumbs
- seasoned
- 2 tablespoon(s) butter
- 3 tablespoon(s) chopped mushrooms
- 1 tablespoon(s) all-purpose flour
- 1 cup(s) chicken broth
- 3/4 cup(s) white wine
- dry
- 1/2 medium lemon
- juiced
- 1 tablespoon(s) capers
- drained
Intructions :
- Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
- In a large frypan
- place 2 Tbsp olive oil and heat to a medium temperature. Add garlic and cook, stir for 30 seconds. Add spinach and saute until barely wilted. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
- Remove mixture from frypan. Drain
- cool
- and divide into 8 parts. On each chicken breast
- place 1 part of the spinach mixture. Sprinkle cheese evenly over the chicken. Roll up and fasten with toothpicks.
- In a medium bowl
- mix eggs and milk. In a separate shallow bowl
- place bread crumbs. Dredge the chicken by dipping first in egg mixture and then in bread crumbs.
- In the same frypan
- place the remaining 2 Tbsp olive oil and heat to medium temperature. Add chicken and cook until brown.
- Remove chicken to a pan with cover. Bake in a 350 F degree oven for about 30 minutes or until a fork can be inserted with ease.
- To make the sauce
- drain most of the oil from the frypan. Leave brown bits on the bottom of the pan. Add butter and melt over medium heat. Add mushrooms and saute for about 2 minutes. Add flour
- stirring to blend and thicken. Add chicken broth
- wine
- lemon juice
- and capers. Cook for about 4 minutes or until thickened.
- Place chicken rolls on a serving dish and pour sauce over the rolls.
Rated 5/5 based on 69 Reviews
Keyword : recipe-Greek-Chicken-Bake