Shelly's Recipe

GREEK-STYLE STUFFED CHICKEN

Category: Chicken

2 tbsp flour
1/2 tsp salt
1/4 tsp salt and pepper
1/4 lb feta cheese, crumbled
1 tbsp fresh lemon juice
1 tsp dried oregano
6 skinless, boneless chicken breast halves
2 tbsp olive oil
1 1/2 cups water
1 chicken bouillon cube, crumbled
2 cups loosely packed fresh baby spinach leaves
1 ripe tomato, chopped
Hot cooked couscous or angel hair pasta

On a plate, combine 1 tbsp flour, salt, and pepper. Set aside.

In a small bowl, combine cheese, lemon juice and oregano. Set aside.

With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with a toothpick. Coat chicken breasts with flour mixture.

In a large skillet, heat oil over medium heat. Cook chicken for 4-5 minutes on each side or until golden.

In a small bowl, whisk together 1 1/2 cups water, bouillon and remaining flour. Pour over chicken breasts in skillet and bring to a boil. Cover, reduce heat to low, and simmer for 7 minutes. Stir in spinach and tomato and simmer for 3 minutes or until spinach is wilted and chicken is no longer pink. Discard toothpicks before serving. Serve with couscous or pasta. Serves 6