Tuesday, December 11, 2018

GREEK STUFFED CHICKEN

 

 

 Stuffing:  Chicken:
 1 1/2 Cups fresh spinach, wilted, coarsely chopped and squeezed very dry  4 6-oz. boneless, skinless chicken breasts
 1 1/2 Cup grated Kasseri or Parmesan cheese  2 tsp olive oil
 1 clove garlic, minced  1/3 Cup dry white wine or vermouth
 1/2 tsp nutmeg  1/4-cup BroccoSprouts®
 1 tsp oregano leaf  
 1 tsp grated lemon zest  Garnish: additional BroccoSprouts®

 

Stuffing:
In a medium bowl, mix stuffing ingredients together. Pat chicken breasts dry, and with a very sharp paring knife make a slit horizontally in the breast to make a pocket. Do not cut the breast in half. Fill the breast with stuffing and then pat down gently to flatten slightly for an even browning. Repeat for remaining chicken breasts.

In a large non-stick skillet, heat olive oil over medium-high heat. When hot, add breasts and sear to brown for 2 minutes per side. Pour in wine, cover with a lid, and reduce heat to medium low. Continue to cook for 8 more minutes, until cooked through but not dry. Sever immediately with pan juices and a fluff of BroccoSprouts®.

Serves 4.

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