- Food and Cooking»
- Main Dish & Side Dish Recipes
Greek Stuffed Chicken Breasts (for 2)
Super Bowl Sunday!
....OK, did that get the attention of some of you?
A few weeks ago I created something new in my kitchen. I should have written this hub right then and there, but....have not had time until today. Forgive me, and let's turn the clock back a bit, OK?
It all started with Super Bowl Sunday.
Honestly, I can't get excited about a football game. Any football game. I don't even understand football. But, that's not the point. If your team isn't playing, it's all about the ads and the half-time entertainment, right?
Well, that's the kind of Super Bowl Sunday we had planned. We were just here for the food. And food we did! One of the things we shared with our friends was a Greek Spinach Dip. The good news is that the dip was wonderful. The bad news is that there were a few last-minute cancellations and no-shows, so we had a lot of dip left over, and the pita chips I had purchased were.................well, they were broken. Crushed. (Maybe that's why they were on the discount rack).
One week later I was determined to use up the leftover dip and the broken chips (waste not, want not). The dip is mostly Greek yogurt, spinach and feta cheese--sounds like the perfect stuffing for a boneless skinless chicken breast if you ask me. And the pita chips--I just crushed them a bit more in the food processor and made crumbs for coating those chicken breasts.
- 2 chicken breasts, boneless, skinless
- 2 heaping tablespoons Greek Spinach Dip, click on the link above
- 1 large egg, beaten
- 1 cup pita chips, crushed
- 2 tsp. olive oil
- Preheat oven to 375 degrees F.
- Place the chicken breasts on a flat surface, with the longest side facing you. With a sharp knife carefully cut horizontally into the chicken breast creating a “pocket.” Cut deeply into but not completely through the breast, so it holds together.
- Place the spinach dip into the pocket. (I used quite a bit of dip--in fact, I used so much the pocket was bulging open. That's not a problem).
- Place the beaten egg in a shallow bowl and carefully dip the chicken breast into the egg, turning to coat both sides. Carefully roll the chicken breast in the pita crumb mixture, pressing gently to help the crumbs adhere to the chicken.
- Heat a large oven-safe saute pan over medium heat. Add the oil to the pan, swirling to coat. Gently place the crumb-crusted chicken breasts into the pan. Cook about 3 minutes on each side or until the crumbs are beginning to brown.
- Place the saute pan and chicken in preheated oven and bake about 10 minutes or until breasts are done.
© 2013 Linda Lum