I confess that I didn't have a key ingredient--spinach--so I made the cheese stuffing with caramelized onions and rosemary instead. I followed the rest of the recipe exactly. The sauce was wonderful.http://www.finerkitchens.com/swap/forum16/65_Greek_Stuffed_Chicken_Breasts
ISO: ISO Lisa in LA, I tried your Greek Stuffed Chicken Breasts last night. So good!
- Thread starter joe
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Aren't those wonderful? I've touted them often. I agree about the sauce, hate to serve them
without something to put it on besides the chicken. I lightly flour the chicken before sauteing and use the oven method Lisa mentioned at the end. Really good with fresh spinach, also, because you can remove the stems. I spend a lot of time picking those huge stem pieces from frozen spinach.
without something to put it on besides the chicken. I lightly flour the chicken before sauteing and use the oven method Lisa mentioned at the end. Really good with fresh spinach, also, because you can remove the stems. I spend a lot of time picking those huge stem pieces from frozen spinach.
Valin is right about the chopped frozen spinach below. On last job I was left a case
of frozen leaf. Tried chopping it when it was partially frozen with a knife and still had big hurkin' stems. Don't think it was the best quality to start with.
Well towards the end of my hitch got smart and used scissors to cut it. Took longer, but end result was nicer.
I definately prefer fresh, but keep some chopped frozen to a few recipes.
Nan
of frozen leaf. Tried chopping it when it was partially frozen with a knife and still had big hurkin' stems. Don't think it was the best quality to start with.
Well towards the end of my hitch got smart and used scissors to cut it. Took longer, but end result was nicer.
I definately prefer fresh, but keep some chopped frozen to a few recipes.
Nan
luisa_calif
Well-known member
I've found that frozen chopped is less "stem-y" than frozen leaf spinach.
I'm so glad you likes it! I made a deconstructed version of it last night -
lightly coated chix breasts in flour seasoned with Sunny Paris (Penzey's), sauteed in butter/olive oil, removed from pan, added fresh spinach lightly sauteed then added a cup of chicken stock to finish spinach. Removed that, added some half-n-half to pan, and melted about 2 ounces of peppered goat cheese in to make a thin sauce.
Served chix topped with spinach and sauce along with buttered orzo. Yum!
lightly coated chix breasts in flour seasoned with Sunny Paris (Penzey's), sauteed in butter/olive oil, removed from pan, added fresh spinach lightly sauteed then added a cup of chicken stock to finish spinach. Removed that, added some half-n-half to pan, and melted about 2 ounces of peppered goat cheese in to make a thin sauce.
Served chix topped with spinach and sauce along with buttered orzo. Yum!
)