Celiac.com 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.