Athenian Chicken Rolls
by Danielle Lorton from Cowden, IL
This recipe for Athenian chicken is a winner! It’s a delicious way to enjoy chicken breasts with a Greek twist. Chicken is stuffed with a mixture of Feta cheese and spinach. Pan-frying the chicken before baking seals in the juices and the outside is crisp. Smooth and aromatic, the sauce is delicious and drizzled over the chicken when served. Hearty and satisfying, these chicken rolls are a fantastic meal.
Ingredients
- 8 boneless skinless chicken breasts
- 1/2 tsp salt, divided
- 1/4 tsp pepper, divided
- 4 Tbsp olive oil, divided
- 2 clove garlic, minced
- 10 oz fresh spinach
- 1/2 lb Feta cheese
- 1/2 c milk
- 3 lg eggs, beaten
- 1 1/2 c bread crumbs, seasoned
- 2 Tbsp butter
- 3 Tbsp chopped mushrooms
- 1 Tbsp all-purpose flour
- 1 c chicken broth
- 3/4 c white wine, dry
- 1/2 md lemon, juiced
- 1 Tbsp capers, drained
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