Monday, June 6, 2011

Greek Stuffed Chicken Breasts with Lemon Orzo (Fitness Magazine)


  •     Nonstick cooking spray
  •     5  ounces  baby spinach
  •     2  garlic cloves, minced
  •     Pinch ground nutmeg
  •    4 boneless chicken breast halves, about 1 1/4 pounds
  •    3/4 cup crumbled feta
  •    1/4  teaspoon  dried dill (or 1 teaspoon fresh)
  •    2  tablespoons  olive oil
  •   1 cup  orzo
  •   1 teaspoon  lemon zest
  •   1/4 cup grated Parmesan
  •   1/4 cup fresh parsley, chopped


1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
2. Warm a large nonstick skillet over medium heat. Add the spinach and cook, tossing, 3 minutes or until bright green and wilted. Add the garlic and nutmeg and cook, tossing, 2 minutes. Transfer to a bowl; remove skillet from heat and wipe with a paper towel.
3. Butterfly each chicken breast and open as you would a book; pound to an even 1/4-inch thickness.
4. Squeeze some of the liquid from spinach and toss with the feta and dill. Place a quarter of the mixture along the center of each breast; roll and secure with toothpicks.
5. In the skillet, heat 1 tablespoon of the oil over medium-high heat. Add stuffed chicken and cook 4 to 5 minutes or until the bottoms are golden. Turn and cook another 5 minutes.
Transfer chicken to the prepared baking sheet; bake in the center of oven 15 minutes or until cooked through.

6. Bring a pot of lightly salted water to a boil; add the orzo and cook according to package directions. Drain and toss with remaining oil and the lemon zest and lemon juice, Parmesan and parsley. Serve with chicken. 

Greek Stuffed Chicken Breasts with Lemon Orzo

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