First off, I like to thank all those who took the time to view my cooking piece and to comment, offer advice, discourage and encourage.
I see the wisdom in most of what was said but one can’t be all things to all people and I think it’s best for one to be themselves.
The next time I’m presented with an opportunity to film a piece, I think the best approach is to just be oneself, treat your audience as you would your house guests and everything will be fine and most importantly, have fun!
On that note, I had a joy making this easy dish of chicken breast and two of Greece’s favourite ingredients: spinach and Feta.
Greek cuisine has brought you Spanakopita (spinach & cheese) pie but here, I take a similar filling and spruce-up an otherwise bland piece of meat – the chicken breast.
This meal makes for a good date offering or a snazzy weekday meal that will please adults and kids alike and…you get to sneak some good’ spinach into the meal.
The is chicken with spinach and feta is easy, big on taste, easy on the wallet and simple enough to jot down on a cocktail napkin.
4 boneless, skinless chicken breasts
1/2 cup frozen spinach, thawed and squeezed of water
75 gr. crumbled Feta
75 gr. ricotta cheese
4 Tbsp. of chopped fresh chives
4 Tbsp. chopped fresh dill
2 Tbsp. olive oil
2 pads of unsalted butter
salt and pepper to taste
2 Tbsp. of flour
1 clove of garlic, smashed
2 Tbsp. minced shallots
1 cup chicken/vegetable stock
1 cup dry white wine
1/3 cup heavy cream
2 Tbsp. chopped fresh parsley
- Trim your chicken breasts of any excess fat. Wash and pat dry and set aside. In a bowl, mix your spinach, chives, dill, Feta and ricotta and mix well with a fork. Taste and adjust seasoning with salt & pepper.
- Using a sharp knife, carefully cut a pocket into the side of the chicken breast and fill with the spinach mixture. Secure with one or two toothpicks. Season both sides of the chicken with salt, pepper and some sweet paprika.
- In a large non-stick skillet, heat the oil and butter over medium/high heat and brown side of the chicken (3-4 minutes a side). Remove the chicken and reserve.
- In the same skillet, add the wine to deglaze the tasty brown bits and reduce over medium heat for a couple of minutes (the wine has nearly evaporated). Now add the shallots, garlic and flour and saute for another minute or so, just enough to cook the rawness out of the flour.
- Now add your chicken stock along with the chicken breasts, bring to a boil and then cover and, reduce heat to a simmer and cook for about 25 minutes.
- At this point your sauce should begin to coat a wooden spoon. Remove your breasts and keep warm. Add the cream to the sauce and simmer until the sauce is thick and you can draw a line into the skillet with your wooden spoon. Adjust seasoning with salt and pepper and add the chopped fresh parsley.
- Cut each breast into slices, fan onto the plate, serve with your favourite rice dish and spoon the cream sauce over the sliced chicken breast. Serve immediately.
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