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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Eastern European


6 boneless chicken breasts
1 package (10 oz.) frozen spinach
¼ lb feta cheese
3 TB romano cheese, grated
Salt and pepper
2 TB olive oil
2 TB butter
3 TB flour
Juice of one lemon
1 cup chicken broth
1 cup white wine
1 TB oregano


Thaw the spinach and drain as much of the moisture as possible. Mix with the crumbled feta cheese, grated romano, salt and pepper.

Make a slit in the side of each chicken breast. Fill the slit with the spinach mixture and close with toothpicks. Heat the oil and butter in a large skillet. Brown the chicken breasts on both sides and remove to a warm platter.

Sprinkle the flour into the same pan and integrate with the remaining oil. Cook for about 1 minute. Slowly, add the wine and chicken stock and stir until a smooth sauce has formed. Add the lemon juice and the oregano, salt and pepper to taste.

Bring to a boil and return the chicken to the pan. Cover the pan and reduce the heat to a simmer. Simmer for 30 minutes until the chicken is very tender.


Greek-Style Stuffed Chicken Breasts - NOTES

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Greek-Style Stuffed Chicken Breasts - REVIEWS



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