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Greek Chicken


  • 6 oz. feta cheese, crumbled
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. dried oregano
  • 6 skinless, boneless chicken breasts, flattened
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. flour
  • 2 Tbsp. olive oil
  • 1 tsp. chicken flavored instant bouillon
  • 1 med. tomato, diced
  • 10-12 oz. fresh spinach, coarsely sliced
  • Ad

  • fresh mushrooms, sliced
  • toothpicks
  • Rice


In small bowl, mix feta cheese, lemon juice and oregano until smooth. On work surface, flatten breasts.

With a spatula, spread cheese mixture over each chicken breast. Fold in half and secure with toothpicks.

In flat container, mix salt, pepper and 1 Tbsp. flour. Coat chicken with mixture. In 12 lg. skillet, heat oil over med. heat. Add chicken and cook until golden brown on both sides, turning once.

Meanwhile in cup, mix bouillon, remaining 1 Tbsp. flour and 1 cup water until smooth. To chicken in skillet, add bouillon mixture, tomato, spinach and mushrooms; heat to boiling over high heat. Reduce heat to low, cover and simmer 8-10 minutes until juices run clear.

To serve; remove toothpicks and serve on rice.

By Monica from Navarre, Florida

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