Greek-style chicken cools in a dish. Photo: CC--Russell James Smith 06/02/2016 - You want to introduce a dish that's sure to please, and likely to become a go-to dinner classic? This recipe for Greek-style chicken breasts marries fresh spinach, basil and ripe tomatoes with feta cheese for a truly tasty chicken dish.


  • 6 boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1½ cups water
  • ½ cup black, green or Kalamata olives, pitted and sliced
  • 1 cube gluten-free chicken bouillon, crumbled
  • 3 tablespoons potato flour, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ pound feta cheese, crumbled
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried or ¼ cup fresh oregano
  • 2 cups loosely packed torn fresh spinach leaves
  • ½ cup torn fresh sweet basil leaves
  • 3 small ripe tomatoes, chopped
  • ½ cup fresh chives, as garish

On large plate, combine 1 tablespoon potato flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.

With a meat mallet, pound each chicken breast to about ½ inch thick.

Spread cheese mixture on each chicken breast, leaving ½ inch border.

Fold chicken breasts in half, securing each with a toothpick.

Coat chicken breasts with potato flour mixture.

In large skillet, heat oil over medium heat.

Cook chicken breasts for 1 to 2 minutes on each side, until golden.

In a small bowl, whisk together 1½ cups water, chicken bouillon cube, and remaining potato flour; pour over chicken breasts in pan.

Add spinach and tomatoes to skillet, and bring to boil.

Cover, reduce heat to low, and simmer about 8 to 10 minutes, or until chicken is no longer pink inside.

Pull and discard toothpicks, and garnish with olives and fresh chives before serving. Some folks like flat parsley, but I prefer chives. welcomes your comments below (registration is NOT required).