Ingredients
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8 chicken breast
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1/3 cup, choped dried tomatoes
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1/2 cup, crumbled feta cheese
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2 tbsp lemon zest
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10 oz frozen spinach
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2 tbsp olive oil
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4, crushed garlic cloves
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2 cups Greek yogurt
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1 small, grated cucumber
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1 tbsp capers
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1 ts dry mint leaves
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to taste salt and pepper
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1 onion
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cotton cooking twine
Directions
A delicious stuffed chicken breast recipe that’s great for a weekend night to impress your guests. You can serve it hot as a main dish or cold as an appetizer.
Steps
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1
Done
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Butterfly the chicken fillets with a sharp knife by slicing horizontally through the middle. Do not cut all the way through. |
|
2
Done
|
Heat the olive oil in a large saucepan over medium heat. Add 3 crushed cloves of garlic and cook for one minute. Add onion and cook for 5 minutes or until onion gets golden color. Add spinach and cook for another 5 minutes or until the spinach is cooked. Transfer the content of the saucepan to a bowl, add feta, lemon zest and dried tomatoes. Mix well. |
|
3
Done
|
Open up one of the chicken breasts, apply salt and pepper on both sides. Place 2 tbsp of spinach mixture in the center and along the length. Fold over the chicken to cover the mixture and tie the chicken breast with twine. If you don't have cooking twine, you can use toothpicks to secure chicken breast. Repeat with the remaining fillets. |
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4
Done
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Preheat the oven 400 F. Heat the oil in a large frying pan or a grilling pan over medium heat. Add the chicken and cook for 2 minutes each side until the golden color. Transfer to the oven and cook 10 minutes more or until the chicken is done. |
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5
Done
|
Greek yogurt sauceIn a medium bowl mix Greek yogurt, 1 crushed garlic clove, dry mint leave, juice of one lemon, 1 tbsp chopped capers, grated cucumber, salt and pepper to taste. |
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6
Done
|
Slice chicken breast and serve it with Greek yogurt sauce. |
