Athenian Chicken Roll-Ups


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DH and I thought this was delicious – too bad Dylan was a big old crankaboo and decided to just pick at his rice instead.  It has cheese in it!  What’s not to like??

First, pound 2 chicken breast halves into 1/2 inch fillets.  Marinate these in 1/4 c EVOO, 2 tbsp balsamic, 1 tsp Italian herb blend, 4 cloves garlic, salt, pepper, and if you have any fresh Italian herbs around (oregano, rosemary, basil, parsley) go ahead and throw them in too.  (I didn’t.  It turned out fine anyway.)  They should marinate at least 1 hour, up to overnight.

In the meantime, saute a medium chopped onion in some more EVOO, add a thawed & squeezed package of chopped frozen spinach, 4 more cloves pressed garlic, and cook until the remaining moisture from the spinach has evaporated.  Season with salt, pepper, and oregano while you do this.

Remove from heat and stir in 1/2 cup crumbled feta, 1/2 cup chopped fresh dill, the juice of 1 lemon, and about 1/4 cup good quality bread crumbs.  Let coo.

Preheat the oven to 375F.  Divide the spinach mixture in half and spread each half over 1 chicken fillet.  Roll and lay seam-side down in a baking dish.  Top with any extra spinach mixture or feta.  Add 1/2 cup white wine (or, if you are making this on New Year’s Day, leftover prosecco) and loosely cover with foil.  Bake 45 minutes, then remove the foil, increase the heat to 400, and bake an additional 15 minutes or until the rolls have browned.  Serve with a starch of your choosing – we went with basmati rice.

Dylan Report: As mentioned above, the boy was not in the world’s best mood tonight and pretty much completely rejected this one.  It’s possible that the vinegar in the marinade didn’t agree with him, but I’m inclined to think he would have eaten this on any other night.  The wind chill-adjusted high today just barely made double digits and the Children’s Museum was closed, so we barely left the house, which was making all of us a little bit stir crazy by dinnertime.

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