Lazy baked Greek chicken

Rachael Ray

Serves: 4

  • 2 tablespoons extra virgin olive oil (EVOO), divided
  • 1/2 medium onion, finely chopped
  • 3 large cloves garlic, finely chopped, divided
  • 1 box organic chopped spinach (10 ounces), thawed
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • 3 tablespoons butter
  • 1 cup panko breadcrumbs
  • 1 teaspoon dried oregano (about 1/3 palmful)
  • 4 boneless, skinless chicken breasts
  • 1/2 cup crumbled Greek feta cheese

Pre-heat the oven to 425°F.

Heat 1 tablespoon EVOO, one turn of the pan, in a small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3-4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear; about 20 minutes.

*Chef’s note: This was pretty good. I loved the panko, but I would use less spinach and more feta. Also, I used shallots in place of onions because that’s what I had on hand, and they went totally fine. It took longer than 20 minutes to cook through for me, but the size of the chicken breasts may have been the problem. Be sure to let them come to room temperature before putting them in the oven, and pound them out a little if you’re short on time.


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