a white and dark chocolate combination that will appeal to everyone.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 686 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I absolutely love this recipe. It was moist, flavorful, and beautiful on the plate. Normally, I’m not that enamored with my own cooking, but I was extremely proud of how this turned out! I did follow the advice of some other reviewers and added a bit more spinach and tomatoes; otherwise, I followed the recipe exactly as presented.
I liked this recipe. I used chicken tenders instead of breast. Perfect portions. I also added garlic and onion powder to my flour mixture. Family !liked it husband said I should serve overbooked or rice. I like the recipe because it is Keto friendly.
I first made this recipe in 2003 – the date I saved it in my computer – when there were only 20 five-star ratings with 18 reviews. My paper recipe file was damaged in a flood. This is one recipe I was glad to be able to save to reprint on non-moldy paper. My original printed copy has drips and splashes all over it! The first time I made the chicken, we took it to a group BBQ where several people asked for the recipe. It’s definitely a KEEPER, and one to hang on to if you can!
I recently served this dish for a dinner party of 5, and everyone said it was restaurant quality. It’s fantastic recipe both in flavor and in presentation. Personally, I don’t like messing with meat mallets and toothpicks, so I simply cut pockets in the chicken breast halves and stuffed them with the feta mixture. It was delicious and a huge time saver! Next time I will increase the feta mixture because I ran out when I got to the last breast. I also had to increase the flour, salt & pepper mix (for the breading). I guess I must have been using larger chicken breasts that just took a bit more ingredients. Because several reviewers commented on the thin sauce, I used 2 tbsp flour for the sauce instead of just one. With the fully breaded chicken and the flour in the sauce, I had no problem with thickening, and it was the perfect consistency – although, I did end up simmering the dish about 30 minutes rather than 10 as suggested. My final improvise was to use an entire bag of fresh spinach (I imagine it must have been about 4 cups). It was not too much, and again, it was great in both flavor & presentation. I served over orzo, which was good, but I think I will try couscous next time. My family is already asking me to make this dish again!
I took advice from another person and added garlic and red pepper flakes to the feta cheese, and stuffed chicken breast with spinach and cheese. It was fantastic!
Love your recipes! I combined it (the 2nd time making it) with a Greek Chicken pasta recipe.) Thanks!
I thought this turned out good per the recipe, except I cooked it a little longer.
Disappointing. The chicken was good, and the sauce passable but the spinach was horrible and we love spinach at my house! The gets filling was also not bad, but not worth the expense. Maybe we got a bad box of spinach.
Loved everything except the feta and lemon taste. I followed the recipe exactly.
Love this recipe exactly as written.
I’m So glad I tried this & I will definitely be putting this into my regular rotation !
Made this for the two of us. My husband loved it. I did make some changes. I used canned diced tomatoes strained them and saved the juice. Then I combined the tomato juice with chicken stock for the correct amount of liquid. I also added some mushrooms and onion to the spinach. My thanks to cousin Cosmo.
This is absolutely delicious! Thank you so much for a great recipe!
I Reduced the recipe to 6 servings, used frozen spinach, and followed the recipe as written. Really delicious. My husband doesn’t like feta, but he did like this! Definitely a case of “the whole is better than the sum of its parts”!
This made for a nice dinner. I did add a few additions to the original recipe. I used more flour to coat the chicken well, with extra seasonings. Instead of chicken bouillon and water, I used chicken broth, and added in some chopped onion and garlic to saute with the chicken. Instead of adding the lemon juice into the cheese mixture, I squeezed half a lemon over top of the chicken and sauce at the end of cooking. I think the lemon squeezed in the sauce at the end, really added a brightness to the dish. Thank you for the recipe!
I am trying new things and I really enjoyed this recipe. I would just say to double the spinach and add it last minute so you don’t over cook it and lose the nutrition. I had to increase the flour mixture. and I used skinless boneless thighs because that’s what i had on hand, it actually wrapped perfectly instead of beating it flat. Otherwise, I’m note sure if it was me or the recipe but I found my gravy was really salty by the end. so next time I may use less of the bullion. Otherwise it was a great meal and I plan to cook it again.
Both my husband and I loved it. The only changes I made was to use gluten free flour (my husband is gluten intolerant) and I added some Kalamata olives at the end of the cooking time. Thanks for a fast easy and delicious recipe.
This dish is wonderful and a great dish to serve company. It looks wonderful on the plate and is easy to make. I followed other reviews and did not pound out the chicken, but simply cut a pocket into the breast. Allowing it to simmer a little longer does help the sauce thicken up. I serve this with Greek Couscous (Israeli style) from this site and it is a wonderful meal.
Mmmm, good! I added more spinach and doubled the sauce because I thought there wouldn’t be enough but won’t do that next time as there was plenty. I also cut a pocket in the breasts and stuffed them whole to save time. Really good flavors in this and love that it comes with its own side dish. Quick and easy! Thanks for sharing.
We really loved this dish, made as is and was great!
Pretty good. Next time I’ll add mushrooms to the mix. This goes well with rice pilaf.