Greek Chicken and Kudos for Karley!

Last night we tried this recipe for blackened chicken and fettucine alfredo that Karley posted a while back. YUM-O! It was really great. I think this will be my new go-to meal for anytime we have company over. Ya gotta try it.

This is a recipe that was originally from Allrecipes.com. Kari found it and told me how great it was, now it's a standard at my house--even the kids eat it! I've made a few minor adjustments over time, just to make it easier.

GREEK CHICKEN
3-4 boneless, skinless chicken breasts, pounded flat (I put mine on a cutting board and put peice of plastic wrap over them while I pound them, just to cut down on messiness)
1/4 c flour
1/2 t salt
1/2 t pepper
1/4 c (or so) feta cheese, crumbled
1 T lemon juice---and a 1/4 c or so for later
1 t dried oregano (unless your feta is already seasoned when you buy it)
2 T olive oil
2 c water
2 t chicken bouillon (or 2 cubes)
1 can diced tomatoes
2 c torn spinach leaves

Put olive oil in skillet and heat up. Pound chicken breast flat. Combine feta, oregano, and 1 T lemon juice to form a thick paste-like consistency. Spread over half of each chicken breast, fold each breast in half around cheese mixture. Combine flour, salt, and pepper. Dredge chicken in flour mixture, place in skillet to brown each side (2-3 min for each side). Tilt skillet to allow oil to run into a pool at the edge. Add some (about a T) of your left-over flour mixture to the oil and mix together (this will help to thicken up the sauce). Pour in the can of tomatoes, water, chicken bouillon and lemon juice (more or less of the juice, depending on your tastes). Cover and cook until chicken is cooked through. Add spinach leaves about 5 min before done.

We love to have this with cous-cous or those Rice-a-Roni whole grain blends. The sauce is tasty over the rice, too.

Tamara