April 18, 2010

CHICKEN WITH SPINACH AND FETA CHEESE


 
2 lbs. chicken breasts, pounded thin
10 oz. spinach, cooked in lemon and olive oil
8 oz. Feta cheese, crumbled
2 eggs, beaten
Seasoned bread crumbs
2 c. sliced mushrooms
1 tbsp. flour
1/2 c. dry white wine
2 c. chicken broth
Lemon juice, to taste
Place spinach and Feta cheese on thin chicken breasts. Roll and secure with toothpicks. Dredge in eggs and seasoned bread crumbs. Brown in frying pan. Remove chicken from pan and keep warm in a 200F oven.Saute mushrooms in frying pan (2-3 minutes).
Add wine to deglaze pan. Stir in chicken broth. Whisk in flour and simmer for 10-15 minutes or until sauce is thickened; extra flour may be added to desired consistency. Simmer for at least 10 minutes after flour is added.
Bake at 350°F for 30 minutes.

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