Lazy Chicken!

FOOD!  I love food, all food, especially comfort food, and I also have a HUGE sweet tooth.  So eating healthy has always been a challenge, as soon as I do well eating for a couple days, I melt at the sight of some mac n cheese, and ice cream!  I think the key for me is everything in moderation… none of these crazy diets!  I know that I do not have the self control to stay away from some comfort food occasionally.  So I need to find recipes that give me some comfort and health at the same time!

Last night I made “Lazy Baked Greek Chicken” from Rachael Ray.  If you get here food emails, this one came yesterday morning.  I did a quick look through the ingredients, had Aaron stop for the feta cheese on the way home from work and we were good to go.  I cut the recipe in half since it was just for the two of us, and sometime leftovers do not get eaten.  It was super easy to make (hence the Lazy part) and was very tasty!  Served with some steamed broccoli, this was a pretty healthy and delicious meal!

Lazy Baked Greek Chicken

• 4 Servings

Ingredients:

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

Directions:

1. Preheat the oven to 425°. Heat 1 tablespoon EVOO, 1 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 to 4 minutes. Transfer to a bowl to cool, then add the spinach to the same bowl and season with salt, pepper and nutmeg. Melt the butter in the same pan used to cook the onion, 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 mixture 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 20-25 minutes.

This will definitely be a make-again recipe! Hope it works for you!

Sam