Made the Greek stuffed chicken breasts last night. Couldn't be easier & so good.

M

Marg CDN

Well-known member
I used fresh baby spinach and probably twice as much filling as the recipe asked for. I flattened the meat and rolled the filling inside.

Next time, I would saute the rolls at a higher temp and just a flash on each side to brown. For a prettier presentation, I would trim the ends off (and eat them quietly) and slice the rolls into thirds before plating & saucing.

H gave it 11 out of 10. He loved the sauce and he really cannot normally tolerate chick breasts.

Thanks again, Joe and Lisa.

http://www.finerkitchens.com/swap/forum16/65_Greek_Stuffed_Chicken_Breasts

 
Definitely a keeper. It came out great in spite of my own missteps. I added...

...two cups of chicken broth instead of one, and had to reduce the sauce by one cup as a result. Luckily the broth was of the "low salt" variety, so it wasn't too salty. I thought of just going forward without reducing, but omitting the wine, but then I came to my senses. Omit the wine? What was I thinking?

Then I bought some chicken breasts at a store where I normally don't shop. They were IQF, and seemed decent in the package, but when I defrosted them they looked like pidgeon breasts! Tiny little squab-like thingies. I *carefully* pounded them flat and rolled them as best as I could around the filling. If I had tried to stuff them by cutting a pocket, each serving would have had 1/2 teaspoon of filling -not nearly enough.

Then, the only toothpicks I had to secure the rolls were of the cocktail variety -gaily colored wood toothpicks. The dye leached into the chicken so they kinda looked like little rainbow bundles with Wrigley Fruit Stripe Gum streaks on the edges. Woo Hoo!!!! Festive.

Precious Family got a chuckle, but they were genuinely respectful of my angst and genuinely impressed with the taste, if not the appearance. The dish disappeared quickly.

Michael

 
It's already there, Marg, # 65 in Poultry. Isn't that sauce the best? I made it with feta,

caramelized onions and rosemary for the filling--no spinach on hand--and the sauce pulled it all together.

Now I have packaged spinach in the freezer for next time, but I'll bet it's superb with fresh spinach.

 
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