Greek Baked Chicken and Tomato Orzo pasta

I made these recipes today and I must say they are soooo good.  I will definitely be making these again.  Please try these and you will not be disappointed.  Also these would be great using up spinach and tomatoes from the garden this summer.  What a great frugal idea.  Also, these recipes are almost fancy.  My husband asked me what the occasion was.


4 pieces skinless boneless chicken breast

1/2 cup crumbled Greek feta cheese

1 tsp dried oregano

1 cup breadcrumbs

3 tbs butter

Nutmeg, to taste

Salt and Pepper

10 oz box chopped spinach, thawed

3 cloves garlic, finely chopped

1/2 onion, finely chopped

2 tbs olive or vegetable oil

Heat oven to 425 degrees. Heat 1 tbs oil in a skillet. Add onion and 2/3 garlic and cook until softened, 4 min. Transfer to a bowl to cool, then add spinach and season with salt, pepper and nutmeg. Melt butter in the same pan, turn off the heat and add bread crumbs, oregano and remaining garlic, toss.

Drizzle a baking dish with the remaining oil. Split each chicken breast across but not all the way through and open like a book. Stuff with spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with breadcrumbs. Bake until the juices run clear, 20 min. then serve.


Orzo with Parmesan and Tomatoes
1/2 pound orzo


2 tablespoons butter

1 cup parmesan cheese

A handful of basil leaves, chopped

1/2 pint grape tomatoes, halved

Freshly ground black pepper


Heat water in large sauce pot to boil and add pasta, cook to al dente.
Melt butter in the pot while still hot and combine with parmesan cheese. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

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