• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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.


Categories: Dinner  Main Dish  Poultry 

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