Best Greek Chicken With Sauted Baby Spinach Sprinkled With Feta Cheese Recipes

Greek Spinach-Stuffed Chicken image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 1/2 cups chopped baby spinach (about 8 ounces)
1/4 cup crumbled low-fat feta cheese
3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 tablespoons white wine vinegar
2 tablespoons finely chopped sun-dried tomatoes
8 ounces ditalini (about 1 3/4 cups)
1 tablespoon chopped fresh mint

Steps:

Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

Greek Chicken and Spinach image

Provided by kitchengrrl

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 lb chicken breast
2 lemons
1 teaspoon oregano
2 cloves garlic
red pepper flakes
salt and pepper
1 tablespoon rice vinegar
2 cloves garlic
1 tablespoon olive oil
2 bags 6 oz each fresh spinach leaves
fresh parsley
dill, dried or fresh
1/2 cup feta cheese

Steps:

Pound the chicken breasts with a mallet til they're flattened and uniform thickness.
Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar.
Grill 2-3 minutes on each side till cooked through.
While marinating, mince a couple of cloves of garlic.
Saute until fragrant in a little olive oil.
Add a bag of fresh spinach and wilt over med-high heat.
When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don't like much dill), and the juice of half a lemon.
Stir together.
Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften.
Serve with sparkling water and some fresh crusty bread.