Description
This is a favorite chicken recipe, my son requests it every year for his birthday.
Ingredients
- 2 tablespoons all-purpose flour, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ pound feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 6 boneless, skinless chicken breast halves
- 2 tablespoons olive oil
- 1 ½ cups water
- 1 cube chicken bouillon, crumbled
- 2 cups loosely packed torn fresh spinach leaves
- 1 ripe tomato, chopped
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6