Some people can’t get enough chicken – they would eat it at every meal given the opportunity. Myself, I much prefer eggs (or dishes made with eggs) rather than the bird itself. But every once and a while, I make a pretty fabulous chicken dish. This is recipe is a case in point.
This recipe is not only super delicious, but quick and “gourmet” looking, and yet it was practically a pantry meal. I pulled some cooked spinach out of the freezer and defrosted it, added some feta that needed to be used up and topped it off with my favorite flavor enhancer, olives. Rolling it in the panko helps keep some of the moisture in the breasts, since I had removed the skin. Voila! Fancy looking meal in less than 45 minutes!
This is one of those whip-it-together ideas that could easily utilize other odds and ends in the refrigerator: some sundried tomatoes or olive tapanade or cooked greens with a slice or two of cheese like provolone or swiss or muenster, depending on which way you swing. Don’t skimp on the panko crumbs; it really does help the chicken stay juicy.
Spinach, Olive and Feta Stuffed Chicken with Panko Crust
2 Bone in Chicken Breasts
4 tablespoons cooked spinach, chopped
1/3 cup black olives, chopped
1/3 cup feta, crumbled
2/3 cup panko bread crumbs
1/2 cup milk
Preheat oven to 400 degrees. Debone and remove the skin from the chicken and either freeze bones or add to 6 cups water and make chicken stock. Butterfly chicken breasts; slice through middle on the thinnest side, without cutting all the way through. You are creating a pocket for the stuffing so leave a “hinge”. Mash the feta and olives together. Open up the chicken breasts and Place two tablespoons of spinach on each and spread half of the cheese and olive mixture on each breast. Carefully pull cover over stuffing. Dip the stuffed breasts in milk and then carefully roll in the panko to coat. Repeat for second breast. Salt and pepper breasts and sprinkle with olive oil. Place in baking pan and cook for 30 minutes or until cooked through. Serve.
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