Greek Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
20 ounces chicken breast (approx 5 ounces per serving)2 ounces feta cheese3 cups fresh spinach3 cloves garlic4 tbsp pickled onions (recipe in instructions)2 tbsp pepper1 tbsp salt2 tbsp garlic powder1 tbsp olive oil
Preheat the oven to 350º
Heat 1 tbsp of olive oil in a saute pan. Mince the garlic cloves. Add fresh spinach and minced garlic to the hot pan, turning quickly to coat all the spinach leaves. Cook until the spinach is fully wilted, about 2-3 minutes. Set aside.
Prepare chicken rub (salt, pepper, and garlic powder) in a small bowl. Mix until thoroughly combined and set aside.
Pound raw chicken to 1/4 inch thickness, using a meat mallet.
Arrange spinach, feta, and pickled onions in a stack about 1/3 in from the chicken's edge. Carefully roll the chicken around the spinach mixture, making sure that no filling escapes. Secure the "seam side" with toothpicks to prevent the breasts from splitting open. Season all four breasts with the chicken rub.
In a saute pan arrange the chicken breasts in the skillet. Brown over high heat, about 5 minutes a side.
Transfer the chicken to an ovenproof container (or keep in the saute pan, if it is ovenproof). Cook for 12 minutes. Remove and cover in foil to rest, 5 minutes.
Serve each breast with vegetables to keep it low carb, or with Quinoa and Orzo Pilaf (pictured).
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Recipe for Pickled Onions:
1 medium red onion, sliced thinly in rings
1 cup cold water
½ cup red wine vinegar
½ cup distilled white vinegar
2 tbsp kosher salt
1 tbsp sugar
1 tbsp stone ground mustard (you should be able to see the seeds)
2 tbsp hot sauce (I prefer Sriacha)
Peel and slice red onion thinly into rings, separate, and set aside. In a medium mixing bowl, combine ingredients 2 – 8 and whisk until the salt and sugar is fully dissolved and incorporated. Toss the sliced onion in the pickling liquid, being careful to fully submerge the separated rings. Cover with plastic wrap and refrigerate for AT LEAST one hour and preferably up to 24 hours. Combine with salad, sandwiches, or any recipe that needs a sharp, sour, and mildly spicy zing.
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Serving Size: Makes 4 chicken rolls
Number of Servings: 4
Recipe submitted by SparkPeople user BURNEDEVE.
Heat 1 tbsp of olive oil in a saute pan. Mince the garlic cloves. Add fresh spinach and minced garlic to the hot pan, turning quickly to coat all the spinach leaves. Cook until the spinach is fully wilted, about 2-3 minutes. Set aside.
Prepare chicken rub (salt, pepper, and garlic powder) in a small bowl. Mix until thoroughly combined and set aside.
Pound raw chicken to 1/4 inch thickness, using a meat mallet.
Arrange spinach, feta, and pickled onions in a stack about 1/3 in from the chicken's edge. Carefully roll the chicken around the spinach mixture, making sure that no filling escapes. Secure the "seam side" with toothpicks to prevent the breasts from splitting open. Season all four breasts with the chicken rub.
In a saute pan arrange the chicken breasts in the skillet. Brown over high heat, about 5 minutes a side.
Transfer the chicken to an ovenproof container (or keep in the saute pan, if it is ovenproof). Cook for 12 minutes. Remove and cover in foil to rest, 5 minutes.
Serve each breast with vegetables to keep it low carb, or with Quinoa and Orzo Pilaf (pictured).
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Recipe for Pickled Onions:
1 medium red onion, sliced thinly in rings
1 cup cold water
½ cup red wine vinegar
½ cup distilled white vinegar
2 tbsp kosher salt
1 tbsp sugar
1 tbsp stone ground mustard (you should be able to see the seeds)
2 tbsp hot sauce (I prefer Sriacha)
Peel and slice red onion thinly into rings, separate, and set aside. In a medium mixing bowl, combine ingredients 2 – 8 and whisk until the salt and sugar is fully dissolved and incorporated. Toss the sliced onion in the pickling liquid, being careful to fully submerge the separated rings. Cover with plastic wrap and refrigerate for AT LEAST one hour and preferably up to 24 hours. Combine with salad, sandwiches, or any recipe that needs a sharp, sour, and mildly spicy zing.
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Serving Size: Makes 4 chicken rolls
Number of Servings: 4
Recipe submitted by SparkPeople user BURNEDEVE.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 10.4 g
- Cholesterol: 100.4 mg
- Sodium: 252.5 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.7 g
- Protein: 35.0 g
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