I took three half-breasts and trimmed off the tenderloin and thin ends to even out the baking. Finished product looks like the photo in the link. However, the chicken is...well, it's boring. Personally I haven't had a plain baked skinless chicken breast in I Have No Idea How Long. I'd have thought the filling and cheese would make a big difference and it's very tasty for the top half, but the bottom piece of chicken just tastes boring.
Used a 10 oz frozen package of "super greens" which I'd found in NC and brought up with me. It's spinach, kale and Swiss Chard with lemon juice. With just three trimmed filets, there was a LOT of filling left over plus the pieces of chicken breast I had trimmed off. Since Mom liked it and was able to chew with no problems, I saved the extra chicken, filling and panko crumbs for the next day.
First I cut up the chicken into bite-size pieces and marinated for 15 minutes in McCormick's "Grill Mates Garlic, Herb & Wine" mix (using only 1/4 of the package for the small amount of chicken that I had). Put a TBL or so of olive oil in a stovetop pan, spread out the marinated chicken pieces, topped with the left over onion & green mixture (there was a LOT of that leftover), added feta and the buttered panko crumbs. Covered and cooked for about 10 minutes on stove top, checked a piece of meat (done) then popped it under the broiler for 1.5 minutes to brown off the crumbs. It was REALLY GOOD. All of the chicken now had flavor, there were proportionally more greens (which I liked) and the house didn't heat up since the oven wasn't preheated.
PS: Photo is the first go-around.
PPS: I would make this for guests, but use my method. It's not as pretty but the same amount would serve more people than just four.
PPS: Used 2 cloves of garlic with greens since they get sautéed well, but left out the one in the bread crumbs.
PPPS: Used slices of feta from a slab rather than crumbs (which I think are drier) so probably used more than 1/2 C.
https://www.rachaelraymag.com/recipe/lazy-baked-greek-chicken
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Greek-Chicken.jpg
Used a 10 oz frozen package of "super greens" which I'd found in NC and brought up with me. It's spinach, kale and Swiss Chard with lemon juice. With just three trimmed filets, there was a LOT of filling left over plus the pieces of chicken breast I had trimmed off. Since Mom liked it and was able to chew with no problems, I saved the extra chicken, filling and panko crumbs for the next day.
First I cut up the chicken into bite-size pieces and marinated for 15 minutes in McCormick's "Grill Mates Garlic, Herb & Wine" mix (using only 1/4 of the package for the small amount of chicken that I had). Put a TBL or so of olive oil in a stovetop pan, spread out the marinated chicken pieces, topped with the left over onion & green mixture (there was a LOT of that leftover), added feta and the buttered panko crumbs. Covered and cooked for about 10 minutes on stove top, checked a piece of meat (done) then popped it under the broiler for 1.5 minutes to brown off the crumbs. It was REALLY GOOD. All of the chicken now had flavor, there were proportionally more greens (which I liked) and the house didn't heat up since the oven wasn't preheated.
PS: Photo is the first go-around.
PPS: I would make this for guests, but use my method. It's not as pretty but the same amount would serve more people than just four.
PPS: Used 2 cloves of garlic with greens since they get sautéed well, but left out the one in the bread crumbs.
PPPS: Used slices of feta from a slab rather than crumbs (which I think are drier) so probably used more than 1/2 C.
https://www.rachaelraymag.com/recipe/lazy-baked-greek-chicken
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Greek-Chicken.jpg
