Greek-Style Stuffed Chicken Breasts
ready in: 30-60 minutes
recipe id: 66037
cook method: stovetop
6 boneless, skinless chicken breast halves
1 package (10 ounce size) frozen spinach
1/4 pound feta cheese
3 tablespoons Romano cheese, grated
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1 lemon, juiced
1 cup chicken broth
1 cup white wine
1 tablespoon 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 wooden picks.
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.
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