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| Greek Stuffed Chicken Breasts |
"Serve those Greek crammed hen breasts with your preferred vegetable aspect or salad."
Ingredients :
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1/three cup finely chopped onion
- 1 clove garlic, minced
- 1/three cup chopped cooked spinach
- 1/three cup crumbled feta cheese
- 3 tablespoons finely chopped Kalamata olives
- salt and ground black pepper to flavor
- 2 boneless, skinless chook breasts
- 2 teaspoons all-cause flour, or as needed
- toothpicks
- 2 tablespoons extra-virgin olive oil
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 1H15M |
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- Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
- Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium warmth till it shimmers, 2 to a few minutes. Add onion and cook till translucent, 3 to 5 minutes. Add lemon zest and garlic and heat till fragrant, approximately 1 minute.
- Add spinach to the onion combination. Cook and stir till heated via, about 3 minutes. Remove spinach-onion combination to a bowl. Wipe skillet easy and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
- Preheat the oven to 350 stages F (175 stages C).
- Cut a 2-inch slit alongside the edges of the thick side of every fowl breast. Cut lengthwise, being cautious now not to reduce thru the bottom or the other part, growing a pocket. Season the pocket with salt and pepper.
- Stuff each fowl breast with 1/2 of the onion and spinach combination and near the slits with toothpicks. Dust hen lightly with flour, salt, and pepper.
- Heat 2 tablespoons olive oil within the identical skillet over medium-high heat until shimmering, approximately 2 minutes. Place chook in the hot oil with the rib side going through up. Cook till browned, three to five mins according to aspect. Turn bird rib-aspect down and region lemon slices on pinnacle.
- Bake inside the preheated oven till an on the spot-read thermometer inserted into the middle registers a hundred sixty five stages F (74 degrees C), approximately 35 mins.
Notes :
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