Greek chicken, spinach & fete
Greek chicken, spinach & fete

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, greek chicken, spinach & fete. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Greek chicken, spinach & fete is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Greek chicken, spinach & fete is something which I have loved my entire life.

DIRECTIONS Pound the chicken breasts with a mallet til they're flattened and uniform thickness. Add the roasted red peppers, the chicken broth, and the spinach. Add the chicken back into the skillet and crumble the feta on top. Add spinach and tomato to skillet, and bring to boil.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook greek chicken, spinach & fete using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Greek chicken, spinach & fete:
  1. Make ready 300 g Mini chicken breast
  2. Get 100 ml white wine
  3. Make ready 1 large Red onion
  4. Get Sliced Peppers 1/2 red / yellow / green
  5. Get 2 cloves garlic
  6. Make ready Either small box of pasata or tin plum tomatoes
  7. Prepare 250 gr chopped spinich or frozen
  8. Prepare 80 gr Chirizo chopped/ sliced
  9. Make ready 12-15 Black pitted olives depends on own preference
  10. Take 200 gr Feta cheese
  11. Make ready 100 g Greek Basil
  12. Take 1 tsp- dried oregano / basil
  13. Get 2 tsp lemon juice
  14. Prepare 1 table spoon demerara sugur
  15. Take 50 gr Butter
  16. Make ready Greek seasoning mix 2 heaped tbl spoons
  17. Take 2

Divide spinach mixture between chicken breasts. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper. In same skillet, heat remaining oil over medium-high heat.

Steps to make Greek chicken, spinach & fete:
  1. Melt butter with a splash of oilive oil.
  2. Brown chicken 2mintues each side add chopped onion, Chirizo and garlic in a deep dish pan. Medium heat flipping breast to brown evenly.
  3. Add Peppers after onions begin to soften. Gentle combine in the pan.
  4. Add olives can either leave whole or sliced as an extra add a little of the brine or oil they come in.
  5. Add white wine or alternatively use half a white wine stock pot and a 100ml of water and sugur.
  6. Simmer gentle for 2-3 minutes then add tomatoes / pasata and splash of lemon juice.
  7. Add fete cheese in cubes both fresh and dry herbs reserve a few fresh basil leaves for garnish and a little cheese to crumble on top.
  8. Cover and simmer for 45 minutes storing gently every now and then. Sprinkle chopped spinich and simmer for a further 5 mins or untill wilted.
  9. Sprinkle with crumbed fete and basil leaves and serve with fresh Greek salad crusty bread or orizo.

Sprinkle with remaining salt and pepper. In same skillet, heat remaining oil over medium-high heat. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon pepper. Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. With a flaky filo crust and feta cheese, this recipe is sure to be a family favorite.

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