Cousin Cosmo's Greek Chicken

Cousin Cosmo's Greek Chicken


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


40 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • Prep

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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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 524 Ratings


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 ...

Great recipe! I pounded the chicken & marinated it in fresh lemon juice, olive oil (just a touch), salt, pepper, garlic & oregano before leaving for work. Came home & followed the rest of the ...

Very, very good. Moist, healthy, and delicious. My variation was to slice pocket into the chicken breast instead of pounding, and stuff with feta mixture. I browned it in half a tbs. of butte...

My 16 year old son and I made this for his school project. We really liked it. We used arugula rather than spinach. I would recommend using double the spinach and tomato. We also thought the sau...

This is a 4 star recipe as is, but can definitely be enhanced by following these directions. Next time I will double the amount of feta crumbles (2 containers instead of 1). I used 5 breasts a...

This dish is really delicious. I followed the recipie exactly and it turned out perfectly. I served it on a bed of angle hair pasta. In addition to tasting great, the combination of the chicke...

This was absolutely phenomenal! I served it with pinenut cous cous on the side and poured some of liquid from the chicken dish over the cous cous to keep it from being dry. My 8 yr. old - pick...