Greek Stuffed Chicken

Greek Stuffed Chicken (or Turkey Cutlets) with Sprouts

A great dish made with either chicken or turkey.

Here is another stuffing option:
Add ½ cup of light sour cream and about ½ cup of shredded pepper jack cheese to spinach and garlic mixture.

Stuff chicken and wrap with 1 slice of regular bacon, turkey bacon, or Canadian bacon.

Secure with a toothpick and bake at 375 for 35 minutes, then broil for 5 minutes to brown the bacon.

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Ingredients

  • Stuffing:
  • 1 ½ cups of fresh wilted spinach chopped
  • 1 clove of garlic minced
  • 1 cup sprouts chopped
  • 1 tsp oregano
  • 2 tbsp. olive oil
  • 1 cup part skim ricotta or cottage cheese
  • ½ cup grated parmesan cheese
  • 4 chicken breasts
  • 1/3 cup of dry white wine

Instructions

  • 1. Mix stuffing ingredients together.
  • 2. Slit breasts horizontally to make a pocket and fill with stuffing.
  • 3. Secure with a toothpick.
  • 4. Heat oil in pan and add breasts, cooking about 2 minutes per side.
  • 5. Pour in wine, cover with a lid, and reduce heat to medium-low heat.
  • 6. Simmer for about 8 minutes.

Instructions

  • 1. Mix stuffing ingredients together.
  • 2. Slit breasts horizontally to make a pocket and fill with stuffing.
  • 3. Secure with a toothpick.
  • 4. Heat oil in pan and add breasts, cooking about 2 minutes per side.
  • 5. Pour in wine, cover with a lid, and reduce heat to medium-low heat.
  • 6. Simmer for about 8 minutes.

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About Chef

Dr. Olivia Joseph

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