Chicken Spanaki
Friday, February 26, 2010 at 1:34PM 
Hey there, boys and girls! Today we're going to stuff a chicken breast! You won't believe how easy it is, and you won't believe how good these are (and good for you too!). The stuffing recipe was adapted from The Parthenon Restaurant in Chicago (Bobby Flay did a version of these), so, of course, it is somewhat of Greek origin, although the Greeks must think it very tedious that every time we put feta cheese in something we call it Greek. But we are sort of referencing spanokopita with the spinach, lemon, onion, feta, etc., so I'm still going to call it Greek-ish. You will call it good.
The process of stuffing these breasts is a little different than most, and if I had been a good blogger, I would have photographed said process and been that much more helpful to you. But, alas, I did not, and I apologize for my lazy bloggerliness, but it's really not difficult and you will do fine.
Instead of pounding the chicken breasts flat, stuffing and rolling, in this application you will just cut a slit in the breast, starting at the thickest side, creating a pocket in which you will stuff as much of this yummy concoction as possible. Then you will just squeeze it shut on the edge, roll the whole thing in flour, then egg, then breadcrumbs and then bake. Oh my good heavens, you won't believe how wonderful that crispy breadcrumb crust is combined with the stuffing flavors and the perfectly moist and juicy chicken. Oh, and did I mention that the leftover stuffing is super delicious whisked into your scrambled eggs? Divine.
Is your mouth watering? Mine is too. But I get to eat the leftovers for lunch today. It's almost as good cold the next day. You better make yourself some of these really quick. But make extra cuz I promise you're going to want them for lunch tomorrow.
Chicken Spanaki
Recipe adapted from The Parthenon
For a printable recipe, click here
For the Stuffing:
¼ cup olive oil
2 stalks fresh green onions, chopped
1 small onion (or ½ large), chopped
8 oz frozen spinach, washed, squeezed to remove excess water
1 egg
8 oz feta cheese, crumbled (do not buy pre-crumbled)
1 tsp freshly ground black pepper
2 tsp lemon juice
4 large boneless, skinless chicken breasts
Saute both onions for 1 minute in the olive oil, and then add spinach. Saute for another 5 to 10 minutes.
Pour spinach mixture in a bowl and cool. Add the eggs, feta, pepper and lemon juice to the spinach mixture and mix very well.
The stuffing method is included in the printable recipe.
Reader Comments (1)
This sounds scrumptuous. Love chicken as it is like a blank canvas. I have had many meals at the Parthenon in Chicago when I lived there as a young adult. It was my first experience with a Greek restaurant and started a love affair with Greek food ever since. One of the concentrations of Greeks is in Tarpon Springs FL where I have also lived. While traveling in Greece, I discovered that my father's grandfather was from Greece quite by accident but that is a long story. The brief version is the hotel staff recognized my maiden name as being Greek and wondered how I, a blonde, got that name. My father was born in Italy so I always thought it was Italian. When I questioned him, he finally remembered this fact. No wonder I loved Greek food. Anyway, this will definitely be my next chicken entree. Thanx.