Cousin Cosmo's Greek Chicken Excellent for a quick weeknight dinner or a taste-pleasing entree for guests, these braised chicken breasts are stuffed with a mixture of feta, lemon juice, and oregano, and cooked with fresh spinach and ripe tomatoes. Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Yields: 6 servings INGREDIENTS 2 tablespoons all-purpose flour, divided 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 pound feta cheese, crumbled 1 tablespoon fresh lemon juice 1 teaspoon dried oregano 6 boneless, skinless chicken breast halves 2 tablespoons olive oil 1 1/2 cups water 1 cube chicken bouillon, crumbled 2 cups loosely packed torn fresh spinach leaves 1 ripe tomato, chopped DIRECTIONS On large plate, combine 1 tablespoon 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 toothpick. Coat chicken breasts with flour mixture. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.
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