Addictive Greek Chicken

Bursting with Mediterranean flavor, this mouthwatering dish features tender chicken stuffed with garlicky sautéed spinach and creamy feta, then topped with melted mozzarella for the perfect finishing touch. It’s a hearty, satisfying meal that’s sure to become a family favorite. Serve it alongside the refreshing Tzatziki Cucumber Salad (page 266) for a well-balanced Greek-inspired dinner. This recipe serves 6 to 8—perfect for gathering around the table or prepping extra for the freezer. This recipe is in the “Oven-Baked Meats & Fish” section on page 224 of the Trim Healthy Table Cookbook.

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Trim Healthy Table

Addictive Greek Chicken

Cooking Method: Oven Baking Cuisine: Greek Courses: Dinner, Lunch Recipe Keys: S S

Servings: 6

Description

Yummy garlicky spinach and feta cheese stuffed into chicken... mmmm. It pairs well with Tzatziki Cucumber Salad (page 266). This recipe is a family-serve recipe that feeds 6 to 8 people. (Halve the recipe if your family is smaller, or make in full and freeze half.) This recipe is found in the "Oven-Baked Meats & Fish" section on page 224 of the Trim Healthy Table Cookbook.

Ingredients

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• 
  1 Tbs butter (or extra virgin coconut oil)
• 
  4 cloves garlic (4-5 fresh garlic cloves, minced)
• 
  10 oz fresh spinach
• 
  TH Mineral Salt (to taste)
• 
  black pepper
• 
  2 ¹⁄₂ lbs chicken breast (2 1/2 to 3 pounds boneless, skinless chicken breast or thighs, enough for 1 piece each for every adult or big eating child, perhaps 2 for a big guy in your life, thawed if frozen)
• 
  5 oz feta cheese (crumbled)
• 
  2 oz olives (2 ounces diced or sliced olives; optional)
• 
  4 oz mozzarella cheese (4 ounces grated part skim mozzarella cheese)
• 
  paprika (for sprinkling)

Instructions

1. Preheat the oven to 425°F. Spray a large rimmed baking sheet with coconut oil.
2. Melt the butter in a large skillet over medium-high heat. Add the garlic and sauté for about a minute. Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss for another couple minutes until wilted. Set aside.
3. Pound the chicken breasts or thighs just a little bit to flatten them somewhat. Butterfly each breast or thigh by slicing horizontally through the center (as if you are opening a book), but do not cut all the way through (keep the spine of the book intact—got it?). Lay the breasts or thighs flat and open (like an open book, just to keep being annoying with this analogy) on the prepared baking sheet. Spoon the spinach onto one side of each piece of chicken, add some feta, olives (if using), and mozzarella, then close over with the other side (like you’re closing a— nah . . . done with that book spiel now).
4. Spray the tops of the chicken with coconut oil and sprinkle very well with salt, pepper, and paprika. Bake, uncovered, for 25 to 30 minutes, or until cooked through.

Note

MAKE A FAMILY MEAL:

• For the weight-loss plan, pair with Tzatziki Cucumber Salad (page 266, Trim Healthy Table) or any other cucumber salad that you like and a non-starchy veggie of your choice.
• Those eating Crossovers can include some buttered sprouted-grain pita bread.

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