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Gluten-free Greek-style Chicken Breasts (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Greek-style chicken cools in a dish. Photo: CC--Russell James Smith
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.
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