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Home > posts > 2016 > 09 > Greek Inspired, Spinach Stuffed Chicken with a Tomato-Artichoke Salad
Greek Inspired, Spinach Stuffed Chicken with a Tomato-Artichoke Salad Tuesday, September 06, 2016, 08:28 PM


Meredith and I made a really good meal. I had suggested a stuffed chicken of some kind and Meredith suggested a greek-spinach type stuffing.

I read a few things on how to prep it but there was a lot of mixed methods. I attempted to mostly-butterfly the chicken and then pound it out. Sadly, the cut was too deep on the first one. But the other was fine and I pounded it out pretty well.

We started by sautéing onions with some salt, dill, and oregano. Once they were ready, we wilted down some spinach. We added more of the seasonings then a bunch of chopped up lite feta. Afterward, we deglazed with white wine. As that simmered down, I added a tiny bit of half-and half. I let that cook down for a few minutes.

After we stuffed the chicken, we dredged it in flour. Again, different recipes suggested different ideas, but I decided to cook it on the stovetop for 2 minutes, flipped it for another minute. Then added a bit of white wine and put the whole pan right in the oven at 350. We tested it every once in a while until we felt it was cooked, about 15 minutes.

Meredith also made a tomato-artichoke salad. She mixed a diced tomato with artichoke hearts and seasoned it with salt, pepper, oregano, and red-wine vinegar. She also served hers with olives.

I really liked the chicken. There was a nice creaminess from the tiny bit of half-and-half. The chicken was cooked well (enough) and the flavors were pretty spot on. I need to work on cutting and flattening and stuffing chicken but I'll get better at it.

Getting ready to stuff Cooking the first side