Cousin Cosmo's Greek Chicken recipe

6 servings

2 tablespoons all-purpose flour, divided

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 pound feta cheese, crumbled

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

6 boneless, skinless chicken breast halves

2 tablespoons olive oil

1 1/2 cups water

1 cube chicken bouillon, crumbled

2 cups loosely packed torn fresh spinach leaves

1 ripe tomato, chopped

On large plate, combine 1 tablespoon flour, salt, and pepper.

Set aside.

In a small bowl, combine cheese, lemon juice, and oregano.

Set aside.

With a meat mallet, pound each chicken breast to 1/2 inch thickness.

Spread cheese mixture on each chicken breast, leaving 1/2 inch border.

Fold chicken breasts in half; secure each with toothpick.

Coat chicken breasts with flour mixture.

In large skillet, heat oil over medium heat.

Cook chicken breasts for 1 to 2 minutes on each side, until golden.

In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan.

Add spinach and tomato to skillet, and bring to boil.

Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside.

Discard toothpicks before serving.