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Greek-Stuffed Chicken Breast with Lemon Sauce

"Greek flavors brighten up those butterflied chook breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce."

Ingredients :

• 2 skinless, boneless chook breast halves
• salt and ground black pepper to flavor
• 1 pinch garlic powder, or to flavor
• 1 (10 ounce) package spinach, roughly chopped
• 1 tomato, seeded and diced
• half onion, diced
• 1/4 cup crumbled feta cheese, or more to taste
• butcher's wire
• Sauce:
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, or greater to flavor
• 2 cloves garlic, minced
• half of teaspoon dried oregano
• 1/four teaspoon chopped clean rosemary
• 1/4 teaspoon dried thyme
• salt and floor black pepper to taste

Instructions :

Prep : 30M	Cook : 2M	Ready in : 1H25M

• Place chook breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way via to the other aspect. Open the two sides and unfold them out like an open ebook. Place every one among 2 sheets of heavy plastic. Firmly pound chicken with the clean side of a meat mallet to a 1/4-inch thickness.
• Preheat the oven to 375 levels F (one hundred ninety degrees C).
• Season insides of bird with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chook in that order. Roll fowl over the stuffing and tie ends with butcher's wire.
• Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
• Heat a cast iron skillet over high warmness. Add hen; cook dinner until browned, about 5 mins according to facet. Brush 1/2 of the sauce on pinnacle.
• Bake in the preheated oven for 30 minutes. Pour the ultimate sauce over bird. Continue baking till an on the spot-examine thermometer inserted into the middle reads at the least one hundred sixty five ranges F (seventy four stages C), 10 to fifteen minutes greater.
• Remove bird and allow relaxation for 5 minutes. Slice into pinwheels and serve with pan juices.

Notes :

• If fowl gets too brown, cowl loosely with foil for the last 10 mins of baking.
• Double the sauce recipe if favored.

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