Athenian Chicken And Sauce Recipes
ATHENIAN CHICKEN: INSPIRED BY THE FLAVORS OF GREECE
Our Greek-inspired Athenian chicken cooks quickly retaining the essence of fresh herbs and the feta adds a hint of tartness.
Provided by Kevin D. Weeks.
Categories Dinner Entree Main Course
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat oven to 375 F.
- Pound chicken breasts flat*-they should uniformly be about 3/8-inch thick.
- Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.
- Lay out breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.
- Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they're 3-sided, brown on 2 sides-about 3 minutes per side. Turn unbrowned side down and place skillet in the oven on the middle rack and cook for another 6 to 8 minutes.
- Remove skillet from oven and place breasts on a plate and tent with foil.
- Being very careful of the hot handle, add wine to the cast-iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.
- Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste, and lemon juice. Cook for about 30 seconds.
- Plate chicken breasts, removing twine or toothpicks, pour the sauce over them and sprinkle with a final pinch of herbs. (For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, microgreens, fresh peas, and either orzo , couscous or rice.)
- Serve and enjoy.
Nutrition Facts : Calories 529 kcal, Carbohydrate 41 g, Cholesterol 140 mg, Fiber 12 g, Protein 48 g, SaturatedFat 9 g, Sodium 493 mg, Sugar 13 g, Fat 21 g, ServingSize 2 servings, UnsaturatedFat 0 g
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