Monday, December 1, 2008


Serves 2 (with leftovers for hubby:)

~3 med chicken breasts, pounded thin
~spinach, cooked in lemon and olive oil (enough for stuffing)
~feta cheese, crumbled (I used sun dried tomato basil feta)
~2 eggs, beaten
~seasoned italian bread crumbs
~2 c. sliced mushrooms (I used diced onion)
~1 tbsp. cornstarch
~1/2 c. dry white wine
~2 c. chicken broth
~lemon juice to taste
~2 garlic cloves; minced
~pepper to taste
~2 tbsp. olive oil
~1 cup of uncooked rice (I used chicken stock instead of water for more flavor)

Pre-heat oven to 400 degrees.
Cut chicken in half 3/4 of the way thru, stuff chicken breast with spinach and Feta cheese. Season chicken with pepper. Dredge in eggs and seasoned bread crumbs. Brown in frying pan with evoo; place in greased glass dish. Bake for 30 minutes. Cook rice according to package.

Gravy: Saute 1 cup of mushrooms & garlic in 1 tbsp. butter. Add 1 tablespoon of cornstarch (I would disolve in chicken stock first & mix well); pour into pan with mushrooms or onions. Cook and mix well. Add 1/2 cup dry white wine, 2 cups chicken broth, and lemon. Boil for 3 minutes. Pour over heated chicken & rice!

1 comment:

  1. Hi — I wanted to let you know about an event I am starting on my blog From the French Kitchen ( I’ll be “touring” other food and cooking blogs, interviewing the blogger, and making 3 to 4 of your favorite recipes from your blog. I hope you’ll take a look at the information and submit a form to be considered for a “stop” on the tour! Tour Information: