Greek Chicken With Sauted Baby Spinach Sprinkled With Feta Cheese Recipes

Steps:

• 1. In large saute pan use 2 tablespoons of olive oil on med high heat. Lightly salt and pepper chicken. Brown chicken breast 3 minutes on each side and remove from pan (Light on salt the olives are quite salty)
• 2. add additional 2 tablespoons olive oil and saute onions until soft add in 4 cloves of garlic and saute additional 2 minutes
• 3. add white wine to deglaze pan and simmer for 3 or 4 minutes
• 4. Add in diced tomatos stir to combine and place chicken back in the pan on top of other ingredients. Cover and simmer on Medium heat for 20 to 25 minutes depending on the thickness of the chicken
• 5. Add in capers and sliced olives and heat through.
• 6. While dish is heating through in a saute pan heat 2 tablespoons of olive oil and add fresh baby spinach to the pan. Saute down until wilted and in garlic saute an addition minute or two and sprinkle with feta cheese to serve.
• 7. While Chicken is resting cook boil in bag brown rice as side dish

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

Steps:

• Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
• Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
• Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Steps:

• In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
• Add Sambuca and lemon juice and saute 5 minutes.
• Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
• Add cooked rice.
• Before serving, sprinkle each serving with about 1 tablespoon cheese.