This recipe will transport you straight to the sun-soaked shores of Greece. Imagine thinly sliced chicken breast, stuffed with a medley of vibrant Mediterranean flavors, gently seared to perfection.
This recipe will transport you straight to the sun-soaked shores of Greece. Imagine thinly sliced chicken breast, stuffed with a medley of vibrant Mediterranean flavors, gently seared to perfection. From the iconic feta cheese to the aromatic herbs and spices, Greek dishes are known for their bright and bold taste. This stuffed chicken is sure to impress with its blend of fresh herbs, tangy sun-dried tomatoes, and sharp feta cheese.
This chicken can be served alongside lemon rice and grilled vegetables. Or try serving it atop a delicious Greek style salad. It's fantastic with Pita, hummus, and Tzatziki as well!
2 large chicken breasts
1/2 cup feta cheese
2 teaspoons sour cream
1/2 cup frozen spinach, drained of as much liquid as possible
4 chopped sun dried tomatoes
2 tablespoons fresh parsley
1 tablespoon fresh dill
salt/pepper
pinch of nutmeg
zest and slices of one lemon
olive oil
2 sprigs rosemary
2 cloves garlic
white wine to deglaze
Defrost spinach, and squeeze out as much water as possible.
Mix together feta cheese, sour cream, sun dried tomato, spinach, nutmeg, parsley, dill and lemon zest.
Butterfly and flatten chicken breasts. Cut into 4 large pieces. Season each piece with a sprinkle of salt, pepper. Fill each piece with a quarter of the filling. Roll and seal using toothpicks.
In a cast iron skillet heat 2 tablespoons of olive oil, rosemary, and thinly sliced garlic. Brown chicken on all sides. Top chicken with thin slices of lemon, and surround chicken rolls with remaining chunks of lemon. Pour about a 1/4 cup of white wine to cover bottom of pan. Cover and cook for 10-15 minutes or until golden brown and cooked through.
