Greek Stuffed Chicken Breasts Monday, September 10, 2007
6 boneless, skinless chicken breasts
Salt and pepper to taste
1 10 oz pkg frozen chopped spinach, thawed
1 8 oz pkg Feta cheese crumbled
1/2 cup sour cream
1 clove garlic, minced
1/2 tsp paprika
Preheat oven to 325 deg. Cut a pocket into each chicken breast. Salt and pepper to taste, set aside. Thoroughly drain and squeeze liquid from thawed spinach. Do not cook. Combine with Feta cheese, paprika, sour cream and garlic; stuff into chicken breast pockets. Place on baking rack in baking dish. Drizzle lightly with olive oil. Bake uncovered at 325 deg for 1 hour or until chicken tests done. Makes 6 servings. I watch and if it starts getting too brown I cover with foil.
This original recipe used mayo instead of sour cream. Some mayo is gluten free, some is not. It also called for rolling the stuffed breasts in flour and wrapping in bacon. You are free to do this if you want. We will stick with the Georgianna method.