Last night I tried a new recipe that I came across on Kalofagas Greek Food & Beyond by Peter Minakis. This was so, so good! I'll definitely make this again. I prepped the chicken the night before with the spinach/ricotta/feta mixture, so it was ready to go when I got home from work last night. It requires a bit of cook time on the stove top, but it doesn't require baby-sitting, which is always nice, especially with a toddler running around now. The sauce was awesome, definitely need the sauce to make the dish complete, but the plain chicken was so good, too. I only made two chicken breasts, but they were huge, so I did the full sauce recipe, which I'm glad I did. I wish I'd have done four chicken breasts so we'd have had some leftovers, though. We just had it with green beans since I didn't feel like making rice.
Chicken With Spinach and Feta
(Κοτόπουλο με σπανάκι και φέτα)
4 boneless, skinless chicken breasts
1/2 cup frozen spinach, thawed and squeezed of water
75 gr. crumbled Feta (about 1/3 cup)
75 gr. ricotta cheese (about 1/3 cup)
4 Tbsp. of chopped fresh chives
4 Tbsp. chopped fresh dill (I just used a little dried dill weed)
2 Tbsp. olive oil
2 pads of unsalted butter
salt and pepper to taste
2 Tbsp. of flour
1 clove of garlic, smashed (I actually did two cloves and chopped them up)
2 Tbsp. minced shallots (I just used one medium sized shallot)
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, until 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.