We started our night off with Roasted Red Pepper Hummus....then had the stuffed chicken with Greek Salad. I think we are "Greeked" out! It was all really yummy - these chicken breasts esp!! Feel free to make many varieties of this....we did some without olives....some without cheese....you can really stuff with whatever you like :)
Ingredients:
6 boneless, skinless, chicken breasts
1/2 cup of sundried tomato (drained)
1 pkg. spinach
1 cup feta cheese
4 green onions
1/4 cup greek olives chopped (I used kalamata olives)
1 garlic clove
Salt and pepper to taste
Greek seasoning
Pound the chicken breasts with a meat mallet to about 1/8 inch
thickness.
Combine all of the other ingredients in a bowl. (you could put the ingredients in a food processor to fully chop and blend all the
ingredients together, but I don't have a big one....YET!)
Cover the flattened chicken breasts with the greek
ingredients and roll the chicken breasts to make a pinwheel and place
toothpicks in to keep the chicken in place.
Wrap each chicken breast in tinfoil and grill until the
chicken is cooked through. If you'd prefer to not grill the chicken, you can
place them on a cookie sheet and bake them for 40 minutes. (No need to use
tinfoil if you are putting them in the oven.)Note: Chicken is a little juicy - so put on a high baking sheet...or beware of basting :)
1 comment:
Must be Greek Week at the Sodahl's. They look really good though. We'll have to try them some time ourselves.
I'm sending you a recipe for salmon that we really liked.
Dad
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