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Lazy Baked Greek Chicken [UPDATED]
Published 3:47pm Tuesday, May 10, 2011 Updated 10:25am Wednesday, May 11, 2011Chicken and spinach. Two things I almost always have on hand at my house. One Saturday afternoon I was on my computer flipping through the internet looking for something quick for dinner and came across this recipe from Rachael Ray on her 30-Minute Meals website.
I had all the ingredients at home and decided to give it a try! It was quick, easy and delicious. To be honest, neither of my girls was going to be home for dinner…so I felt it safe to experiment. I think they would have liked it, too.
It would be fun to serve to dinner guests, as it looks like you worked on it all day, but didn’t really have to! I will definitely be making this one again soon!
I served it with roasted potatoes and a Greek salad made up of just cucumbers, grape tomatoes, olives, feta cheese, onion, oregano, olive oil and balsamic vinegar. They were the perfect accompaniment.
Lazy Baked Greek Chicken
Rachael Ray
30-Minute Meals
Serves 4
Ingredients:
2 tablespoons extra virgin olive oil
½ medium onion, finely chopped
3 large cloves garlic, finely chopped
One 10-ounce box chopped spinach, thawed
Salt and pepper
Nutmeg, to taste
3 tablespoons butter
1 cup panko breadcrumbs
1 teaspoon dried oregano
4 pieces skinless, boneless chicken breast
½ cup feta cheese, crumbled
Directions:
Heat oven to 425 degrees. Heat 1 tablespoon olive oil in small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3-4 minutes. Transfer to a bowl to cool, and then add the spinach and season with salt, pepper and nutmeg. Stir in the feta cheese. Melt the butter in the same pan, turn off heat and add the panko, oregano, and remaining garlic; toss.
Drizzle a baking dish with the remaining 1 tablespoon olive oil. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta mixture, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until juices run clear – 20-25 minutes.
