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| CHICKEN WITH SPINACH AND FETA CHEESE | |
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2 lbs. chicken breasts, pounded thin 10 oz. spinach, cooked in lemon and olive oil 8 oz. Feta cheese, crumbled 2 eggs, beaten Seasoned bread crumbs 2 c. sliced mushrooms 1 tbsp. flour 1/2 c. dry white wine 2 c. chicken broth Lemon juice, to taste Place spinach and Feta cheese on thin chicken breasts. Roll and secure with toothpicks. Dredge in eggs and seasoned bread crumbs. Brown in frying pan. Remove chicken from pan and keep warm in a 200F oven. Saute mushrooms in frying pan (2-3 minutes). Add wine to deglaze pan. Stir in chicken broth. Whisk in flour and simmer for 10-15 minutes or until sauce is thickened; extra flour may be added to desired consistency. Simmer for at least 10 minutes after flour is added. Bake at 350°F for 30 minutes. | |
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recipe reviews #32590
Heather (Michigan) says:
This turned out wonderful. I doubled the flour, chicken broth and wine so that there was plenty to serve with the 4 chicken breasts. I only put a small amount of the sauce on top of the sauteed chicken to cook with a nice display of the mushrooms on top & baked. I might add 1/2 cup more feta cheese next time.
#105473
Heather (Alabama) says:
I tried this tonight and it turned out GREAT! I will definitely be making this again.
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