Stuffed Greek Chicken

You get a real punch in the face from these flavors!  It's a super simple meal and perfect for a weeknight when you get home from work.   If you pay attention to the amount of goodies you stuff your chicken with, it can be a fairly healthy meal as well.   I served over steamed rice but it could be good over orzo or just serve with a side salad or steamed veggie.

2 tbsp olive oil
4 chicken breasts, pounded thin
1/4 c kalamata olives, chopped
1/4 c feta cheese, crumbled
4 sun-dried tomatoes in water or oil, chopped
1/4 tsp dried basil leaves
salt
pepper

Stir kalamata olives, feta cheese, tomatoes and basil leaves together in a small bowl.  Sprinkle both sides of chicken with salt and pepper.   Sprinkle with 2 tbsp of filling in the middle of each chicken breast.   Roll up chicken starting with shortest side.  If you need to secure with toothpicks, seal the seams closed so filling doesn't spill out while cooking.

Heat 2 tbsp of olive oil over medium-high heat in large saute pan.  Place chicken in pan and cook covered, until browned and cooked through, 6-8 minutes each side.   Remove chicken from pan to a serving platter and keep warm.  Keep pan on heat and pour 1/2 cup of chicken broth to hot pan and stir using a wooden spoon to scrape up brown bits from bottom of pan. (This also gets a head start on cleaning your pan.)  Then you have a tasty sauce to pour over chicken.    Top with additional filling if you have some left or sprinkle with feta cheese and olives, if preferred.  Enjoy!

Healthy Greek Thin-Crust Pizza

Pizza is on the list of foods that I would eat everyday and be totally content.  I've always said it includes the 4 food groups that they beat into our brains growing up.  (Crust=Bread, Cheese=Dairy, Pepperoni or Sausage=Meat,  Mushrooms or Tomatoes from the sauce=Vegetable)

I bought the Pillsbury thin-crust pizza dough to try.  I have tried the regular pizza dough and it's too thick and doughy in my opinion.   The thin-crust cooked perfectly.  It was crispy but not too thin or dry.   I had just a few ingredients on hand that I just threw on to see what it would taste like.  I didn't add a sauce because I didn't have any and really didn't think it needed much with all the flavor in the toppings.  Pizza is all about personalizing to make it your own and put whatever you like on it.   Here's my tasty creation.  I hope you enjoy!!

2 tbsp olive oil
1 pkg Pillsbury thin-crust pizza dough
1 tsp garlic, minced
1 tsp dried oregano or Italian seasoning
1/4 c sun-dried tomatoes, chopped
1 pkg frozen spinach, thawed and drained
1/4 c parmesan cheese, shredded
1/4 c mozzarella cheese, shredded
1/4 c feta cheese
pinch of salt

Preheat oven to 400 degrees.  Spray a cookie sheet with non-stick spray and roll dough out.   Drizzle dough with about 1 tablespoon olive oil, dried oregano or Italian seasoning, parmesan and mozzarellla cheese.  Bake for 5 minutes (I believe that is what is directed on package but double check.) 

Take the crust out of the oven and add the toppings.  Spinach, sun-dried tomatoes, minced garlic, feta cheese.  Sprinkle with a pinch of salt. Drizzle about a tablespoon of olive oil on top.  Bake for 8 minutes or whatever package says.  Slice sicilian-style (squares) and enjoy!

Greek Pockets

I've seen the filling recipe on other blogs as Feta Salsa. You can just use it as a dip and put it on crackers, melba toasts or even put it on a bed of greens for a tasty salad. I thought I'd just put it in crescent rolls like a pocket and try it out. They turn out really nice. I love how flavorful they were and light. It's really not that bad for you so 1 pocket could be a healthy dinner or lunch.














4 oz. feta cheese, crumbled
About 6 sundried tomatoes in oil, chopped
1/4 cup pitted Kalamata olives, chopped
2 tsp dried dill
2 tsp dried parsley flakes
2 scallions, chopped thin
2 tbsp olive oil
2 tsp dried basil (optional for crust to give flavor)
1 can crescent rolls

Preheat oven to 375 degrees. Gently stir all ingredients together in a small bowl. Place crescent rolls on lightly greased baking pan. Make 4 rectangles and push together seams. Place a generous mound of filling in the center of each rectangle. I'd say about 2-3 tablespoons. Fold sides over to create a pocket. Pinch ends down on top and bottom so filling doesn't spill out. Lightly push mound down to evenly distribute filling through out pocket. Sprinkle a little dried basil over each pocket for color and flavor. Bake for about 12 minutes or until crust is golden brown. Makes 4 pockets.