Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature on Wednesdays.
It’s not always easy to find something the entire family likes at mealtime, since there’s usually at least one picky eater in the crowd. My husband’s not a real fussy eater, with the exception of chicken breasts. While most people prefer chicken breast over the rest of the bird, no matter how you prepare it, he usually says it’s too dry. At least that was the case until our oldest daughter introduced him to a recipe for Grecian Chicken Breasts.
She discovered the recipe about a dozen years ago, when it was featured on the noon Channel 2 news show. We were planning a dinner at church the next Sunday for our minister’s birthday, and since she loves Greek food, she jotted down the recipe and decided to make it for the dinner. She talked her dad into trying it, and surprisingly, he liked it.
Since the chicken is wrapped in strips of bacon, it prevents the outside of the meat from drying out and helps keep the juices in. The filling also helps keep the chicken breast moist on the inside.
The recipe is easy to fix so it’s great if you’re on a busy schedule, like our daughter is. Also, the only ingredient you may not have on hand to make the delicious dish is Feta cheese.
This recipe has become a family favorite, not only with her dad and her husband, but her two youngsters love it as well.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
GRECIAN CHICKEN BREASTS
6 boneless, skinless chicken breasts
1 package (10 ounces) frozen chopped spinach, thawed
1 package (6 ounces) Feta cheese
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 teaspoon paprika
12 strips of bacon
Preheat oven to 325 degrees. Lightly spray a 9-by-12-inch baking dish with Pam or other non-stick spray. Cut a pocket into each chicken breast and set aside.
Thoroughly drain and squeeze out all water from the chopped spinach, but do not cook it. Combine the drained spinach with Feta cheese, mayonnaise and minced garlic and divide into six equal amounts and stuff inside each chicken breast.
Combine flour and paprika and lightly coat chicken. Wrap each chicken breast with two strips of bacon and secure with toothpick, if needed. Bake uncovered about 50 to 60 minutes or until juices run clear.
