Baked Greek Chicken

If you follow the latest trends in restaurant dining or read any of the big foodie magazines, you’ll know that Greek food is currently the hottest topic.  Part of the Mediterranean diet, modern Greek food means eating more fresh fruits and vegetables, beans, nuts, healthy grains, fish, poultry, and olive oil, as well as small amounts of red wine and dairy.  This dish is easy to prepare and, accompanied by a lovely Greek salad and a bottle of Greek wine, will guarantee a lovely evening with your friends.  Enjoy frequent Cape Cod visitor Simonne Protopappas’s recipe for Baked Greek Chicken.

                                                      Baked Greek Chicken

2 Tbsp. olive oil, divided
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped, divided
1 (10 oz.) box thawed chopped spinach
2/3 cup crumbled Greek Feta cheese
1/8 tsp. grated nutmeg
salt and pepper
3 Tbsp. butter, softened
1 cup panko breadcrumbs
1 tsp. dried oregano
4 skinless boneless chicken breasts


Preheat oven to 425 degrees, Heat 1 tablespoon olive oil in a small skillet over medium heat.  Add onion and the garlic; cook until softened.  Transfer to a medium bowl to cool. Then, add spinach, Feta, nutmeg, and salt and pepper.  Make a pocket in the chicken breasts and stuff with spinach, feta mixture.  Mix the softened butter with panko and oregano.  Place the stuffed chicken breasts in the baking dish or on the baking sheet and top with the breadcrumb mixture.  Bake until breadcrumbs are toasty and the chicken juices run clear, about 25 minutes.

Yamas! (Phonetic Greek pronunciation for “Cheers”)

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