Lazy Baked Greek Chicken

What can I say? This chicken dish was outstanding. My whole family loved it, but then again when you have feta cheese and crunchy breadcrumbs, you can't go wrong.

Here's your cast of ingredients. Pretty easy, right? I used fresh spinach, though the recipe actually calls for frozen spinach. Use what you have. A lot of these things are staples around here.

Let's start by cooking the onion and garlic until they are soft. That way if you have texture issues you'll be good to go. ;)

If you are using frozen spinach go ahead and turn off your skillet. If you are using fresh keep cooking, baby! Add chopped spinach, nutmeg, salt and pepper to taste.

Make sure your chicken breasts are nice and flat. Then on top of it add a generous amount of feta cheese.

On top of the feta add your spinach mixture.

Roll it up and stick it with a toothpick to hold it together. See? Easy peasy, right?

Breadcrumbs make my world go round. I love them, especially these panko breadcrumbs.  Go ahead and smother the chicken with breadcrumbs. Don't scrimp either.

Then stick your dish in the oven. Bake it until the juices run clear and voila! Dinner is served and it was super easy.

Lazy Baked Greek Chicken

Serves 8

3 Tablespoons olive oil
1 medium onion
5 large garlic cloves
2- 10 ounce boxes of frozen spinach, chopped
Salt and Pepper
Nutmeg
4 Tablespoons butter
2 cups Panko breadcrumbs
2 teaspoons dried oregano
8 pieces boneless chicken breast (or 4 large breasts sliced in half)
1 cup crumbled feta cheese

Preheat oven to  425 degrees

Heat 2 tablespoons olive oil in a skillet over medium high heat. Add onion and half the garlic. Cook until softened. Add spinach and season with salt, pepper, and nutmeg. Transfer to a bowl to cool.

Melt butter in the same skillet. Turn off the burner and add panko breadcrumbs, remaining garlic, and oregano. Set aside.

Grease a baking dish with olive oil. Take a piece of chicken and flatten it. Then place feta and spinach mixture on top. Roll and close with a toothpick. Place in baking dish. Repeat with the rest of the chicken.

Top the chicken with the breadcrumb mixture. Bake until juices run clear, about 35 minutes.

We served this up with green beans from our garden and peaches that we had canned earlier this past summer. Yum!