Castella Imports

Greek Chicken


4 ounces Castella Feta Cheese, crumbled (about 1 cup)
1 tbsp. Castella Lemon Juice
1 teaspoon dried Castella Oregano
6 skinless, boneless chicken breast halves (about 2 pounds)
¾ teaspoon salt
¼ teaspoon Castella Ground Black Pepper
2 tablespoons all-purpose flour
2 tablespoons Aegean Extra Virgin Olive Oil
1 teaspoon chicken flavor instant bouillon
1 medium tomato, diced  ½ (10 to 12 ounce) bunch spinach, coarsely sliced (2 cups loosely packed)
Toasted pita wedges (optional)


  1. In small bowl, with fork, mix the feta cheese, lemon juice, and oregano until smooth. On work surface, with rolling pin or meat mallet, pound each chicken-breast half between 2 sheets plastic wrap to ½ inch thickness.
  2. With knife or small metal spatula, spread cheese mixture over each breast half to within  ½ inch of edge.  Fold each chicken breast crosswire in half to enclose filling; secure with toothpick.  On sheet of waxed paper, mix salt, pepper, and 1 tablespoon flour, coat chicken with flour mixture.
  3. In 12 inch skillet, heat oil over medium high heat, add chicken and cook until golden brown on both sides, turning once.  Meanwhile, in cup, mix bouillon, remaining 1 tablespoon flour, and 1 cup water until smooth.  To chicken in skillet, add bouillon mixture,  tomato, and spinach; heat to boiling over high heat.  Reduce heat to low cover and simmer 8 to 10 minutes, until juices run clear when chicken is pierced with tip of knife.  To serve, remove and discard toothpicks. Serve chicken with pita wedges, if you like.

Courtesy of: Good Housekeeping