Cousin Cosmo's Greek Chicken

Cousin Cosmo's Greek Chicken

402
OAKLEY 0

"This is a favorite chicken recipe, my son requests it every year for his birthday."

Ingredients

40 m {{adjustedServings}} servings 239 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
  2. With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
  3. 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 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

402
  1. 524 Ratings

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Very easy, very quick, very delicious! And like another reviewer said, looks stunning on the plate. I added more spinach because I had a pile of it and we all love it; I served it with pilaf ...

Decent base to start with but I updated it - since I can never follow a recipe :) I mixed the cheese, lemon juice, and oregano with freshed crushed garlic, some red pepper flakes, salt & pepp...

I recently served this dish for a dinner party of 5, and everyone said it was restaurant quality. It's fantastic recipe both in flavor and in presentation. Personally, I don't like messing with ...