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Greek Stuffed Chicken

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner Greek
Greek Stuffed Chicken
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
Instructions
1
Begin by placing the ingredients on a large plate, mixing together 1 tablespoon of flour, salt, and pepper in a harmonious union. Set the mixture aside for later use.
2
Next, prepare another small bowl by combining 1 tablespoon of cheese, a squeeze of fresh lemon juice, and a sprinkle of dried oregano. This mixture will serve as the foundation for our dish.
3
Now, take a meat mallet and gently pound each chicken breast to an even 1/2 inch thickness. This will help the chicken cook more evenly.
4
Spread a layer of the cheese mixture onto each chicken breast, leaving a 1/2 inch border around the edges. Fold the chicken breasts in half and secure them with a toothpick to maintain their shape.
5
Coat each chicken breast with the flour mixture, ensuring an even layer of seasoning.
6
In a large skillet, heat oil over medium heat. Cook the chicken breasts for 1 to 2 minutes on each side, until they develop a golden brown hue.
7
In a small bowl, whisk together 1 1/2 cups of water, a single chicken bouillon cube, and the remaining 1 tablespoon of flour. Pour this mixture over the chicken breasts in the pan.
8
Add a handful of spinach and a few slices of tomato to the skillet, stirring gently. Bring the mixture to a boil before covering the pan and reducing the heat to low.
9
Simmer the dish for 8 to 10 minutes, or until the chicken is no longer pink inside. Discard the toothpicks before serving.