GREEK-STYLE STUFFED CHICKEN BREASTS
Primary category: Eastern European
Ingredients6 boneless chicken breasts
1 package (10 oz.) frozen spinach
¼ lb feta cheese
3 TB romano cheese, grated
Salt and pepper
2 TB olive oil
2 TB butter
3 TB flour
Juice of one lemon
1 cup chicken broth
1 cup white wine
1 TB oregano
Thaw the spinach and drain as much of the moisture as possible. Mix with the crumbled feta cheese, grated romano, salt and pepper.
Make a slit in the side of each chicken breast. Fill the slit with the spinach mixture and close with toothpicks. Heat the oil and butter in a large skillet. Brown the chicken breasts on both sides and remove to a warm platter.
Sprinkle the flour into the same pan and integrate with the remaining oil. Cook for about 1 minute. Slowly, add the wine and chicken stock and stir until a smooth sauce has formed. Add the lemon juice and the oregano, salt and pepper to taste.
Bring to a boil and return the chicken to the pan. Cover the pan and reduce the heat to a simmer. Simmer for 30 minutes until the chicken is very tender.