My wonderful friend Deborah Scruggs sent me this recipe. I have made it twice...took 15 minutes to prepare and was down right amazing. Rave reviews for EVERYONE! Freezes great too.
If you are not a lover of olives (can't imagine) you can just leave them off...or just put them on my plate.
I need to watch My Big Fat Greek Wedding again...they are so my kind of women!
Lazy Baked Greek Chicken
Stuffed baked chicken breasts with traditional Greek ingredients make for a simple and succulent meal.
2 tablespoons extra virgin olive oil divided
1 medium onion, finely chopped
4 large cloves garlic, finely chopped, divided
1 box chopped spinach (10 ounces), thawed
Stuffed baked chicken breasts with traditional Greek ingredients make for a simple and succulent meal.
2 tablespoons extra virgin olive oil divided
1 medium onion, finely chopped
4 large cloves garlic, finely chopped, divided
1 box chopped spinach (10 ounces), thawed
One yellow pepper chopped
Salt and pepper
Freshly grated nutmeg, to taste
3 tablespoons butter (More for dipping chicken in)
1 cup seasoned breadcrumbs
1 teaspoon dried oregano (about 1/3 palmful)
4 boneless, skinless chicken breasts
1/2 cup crumbled Greek feta cheese
One jar of olives stuffed with jalapeno's
Salt and pepper
Freshly grated nutmeg, to taste
3 tablespoons butter (More for dipping chicken in)
1 cup seasoned breadcrumbs
1 teaspoon dried oregano (about 1/3 palmful)
4 boneless, skinless chicken breasts
1/2 cup crumbled Greek feta cheese
One jar of olives stuffed with jalapeno's
Preparation
Pre-heat the oven to 425°F.
Heat 1 tablespoon EVOO, one turn of the pan, in a small skillet over medium heat. Add the onion and two-thirds of the garlic and yellow pepper and cook until softened, 3-4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the oregano and remaining garlic; toss.
Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Dip in melted butter. Add the onions to the spinach and stuff the chicken with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Chop up one cup of olives (I used the ones that are stuffed with jalapeno's) Cover and bake until the juices run clear; about 20 minutes. Remove foil back another 8 minutes to crunch up the top!
Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Dip in melted butter. Add the onions to the spinach and stuff the chicken with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Chop up one cup of olives (I used the ones that are stuffed with jalapeno's) Cover and bake until the juices run clear; about 20 minutes. Remove foil back another 8 minutes to crunch up the top!
Tammy,
I'm always looking for recipes that even us husbands can fix. I think this may be one! I'm glad I found your blog. And if this recipe works out, my wife will be, too :).
wb
Posted by: Warren Baldwin | February 15, 2011 at 04:51 PM
Love your feedback Warren! I will post more!
Posted by: Tammy | February 15, 2011 at 10:35 PM
Yummy, girl. This sounds amazing!
Posted by: Sandy @ RE | February 18, 2011 at 11:13 AM
Tammy! this recipe sounds scrumptious and I will be sure to try it! Quick question for you - do you sprinkle the chopped olives over the chicken before it bakes or after, when it's ready to be served?
ciao bella!
cristina
Posted by: Cristina Bruschi | October 03, 2011 at 02:17 PM
Hi Cristina! Before baking! You will LOVE this!!! Let me know what you think...and any suggestions you have...being the pasta queen and all..xxoo
Posted by: tammy maltby | October 03, 2011 at 02:23 PM