Tag Archives: Greek

Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

  • Servings: 2
  • Difficulty: easy
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Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes
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I was trying to whip up something with a Greekish flair tonight. I went to this Greek place once and had these crazy lemon potatoes that were basted in lemon. I just loved them probably because I tend like acidic ingredients like vinegar and the like.

Jill doesn’t share my palate when it comes to lemons on chicken or veggies so I lured her in with pesto and goat cheese on my chicken. She is a pesto nut. Give and take is what it’s about right? Push or stretch each others boundaries.

So I took a chicken breast, sliced it and pounded it thin and even. I sauteed some spinach to get it nice and wilted. I let it cool and stirred in Goat cheese, pesto and sundried tomato pesto. I’m an over stuffer by nature so my bird wasn’t nice and flat but certainly had no chance of folding like a book. Instead it came out more like a banana in shape, but healthier I suppose given the extra spinach.

The potatoes were lemony and soft with some crusty edges from the roasting. The chicken stayed nice and juicy and with each bite you got a pop of fresh herbaceous pesto complimented with the tangy goat cheese. Really nice meal.

Ingredients:
Two Organic Free Range Chicken Breasts
2 cups of spinach
Feta Cheese to taste 1-2 tbs
Goat Cheese to taste 1-2 tbs
2 tbs of Pesto
1 tbs of Sundried Tomato Pesto
Olive oil
Kosher Salt and Pepper

Potatoes
Lemons
Paprika
Cayenne
Chicken Broth

Directions
1. Potatoes – cut up enough to the portions to accommodate your eaters. Rinse and juice two lemons or a lemon per portion and cover the potatoes. Then season them and put them into dish and roast on 400 until tender. About 30 minutes. I splashed a little chicken stock or water to keep some moisture in the pan.

2. Chicken – Butterfly each chicken breast. Place under plastic wrap and pound them until even and thin. Set aside. IMG_0673

3. In a pan on the stove on medium low heat with olive oil, wilt your spinach and set aside to cool a bit.
Fold in your goat and feta cheese and pestos. Taste and adjust accordingly. IMG_0674

4. Now take your chicken and fill it with the stuffing and close it up with string or skewers. Given my breasts were more round than flat I went with string. In a medium heated cast iron skillet with some olive oil. Cook your chicken until done. Remove string and serve.
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Chicken Pita with Jalapeno Feta and Tzatziki Sauce

Chicken Pita with Jalapeno Feta and Tzatziki Sauce

  • Servings: 2-3
  • Difficulty: easy
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Chicken Pita with Jalapeno Feta and Tzatziki
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Jill bought me a new cookbook this weekend, Jessica Merchant ‘s Seriously Delish. Looks really good and she has a good point of view. She started out as a blogger and makes interesting but approachable food. www.howsweeteats.com . I am going to give a few a try this week. IMG_8927

Verdict in… great meal. It’s an cacophony of flavors. The chicken… mine turned out perfectly and by roasting the breasts in the marinade it concentrated the lemon into a really sweet and tangy flavor. I sliced the breast and put it back in the pan while I built my pita.

The jalapeno feta is great salty and spicy. Could make a great start to a dip by adding some extra cream cheese and jalapenos. The Tzatiki sauce tied it all together. The creamy cool cucumber and dill gave the chicken and jalapeno feta the hug they deserved. Opa!

Ingredients:
Chicken Marinade
2 chicken breasts
2 lemons juiced
2 cloves of garlic minced
2 tbs of fresh minced Dill
¼ olive oil
1 tbs of Red Wine Vinegar
1 tbs of Honey
Kosher Salt and Pepper
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Tzatziki Sauce

1 cup of Greek yogurt
1 cucumber diced
1 garlic clove minced
1 tbs of Dill
1 tbs of olive oil
1 tbs of honey
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Jalapeno Feta
2 jalapenos
8 oz of Feta Cheese
2 tbs of Cream Cheese
1 head of roasted garlic
½ lemon juiced
Kosher salt and Pepper to taste
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Directions:
1. Marinate chicken overnight

2. Make the Tzatziki by combing the ingredients and stirring until well combined.

3. Roast a head of garlic by cutting off the top, top of olive oil and salt. Wrap in foil. Also put your jalapenos on foil and place in the oven at 350 for about 45mins. Put your jalapenos in bowl and cover with plastic to let them steam so that the waxy skin can be easily removed. Remove the seeds.

4. I like to roast my chicken so did it along with my garlic. 350 for about 45mins. Glass baking dish and I use all the marinade too.IMG_8931

5. Remove and cool. Make your Jalapeno Feta by combining in food processor until smooth.

6. Warm your pitas and cut the top off so you can stuff it with the cut chicken and sauces. You can add lettuce, red onion, olives, or cucumbers.
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Opa Greek Chicken Kabobs

Opa Greek Chicken Kabobs

  • Servings: 2
  • Difficulty: easy
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Opa Greek Chicken Kabobs

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We hadn’t made Greek or Mediterranean in a while so I decided to whip up some kabobs with my lemon roasted potatoes and a Greek salad. I love vinegar and lemon tang paired with herby oregano. It just works and wakes up the palate. This recipe is super easy, healthy and quick for families who are squeezed for time but want to make a great tasting meal.

Ingredients:
2 chicken breasts
Cherry tomatoes
Red onions

Marinade
4 Lemons juiced
4 glugs of Olive oil
3 garlic cloves (minced)
Oregano
Pepper
Two pinches of Kosher Salt

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Directions:
Trim and cube your chicken and marinate for 24hrs. Slice your red onion about the size of your chicken cubes. Very simply put them on a skew and grill them up until the chicken is done.

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