Email to Stella      

Grecian: Chicken Athenian

Source of Recipe

rc


List of Ingredients

4 boneless, skinless chicken breast halves, partially frozen

1/2 cup crumbled feta cheese
1/4 cup chopped almonds
1/2 cup chopped parsley
3/4 cup flour
2 eggs
1 tablespoon milk
2 tablespoons butter
2 tablespoons olive oil



Recipe

Slightly flatten the chicken breasts by placing them between sheets of waxed paper and whacking them with the back of a heavy skillet.

Remove waxed paper.

Slice each breast to form a pocket almost as deep as the breast, but not all the way through.

Mix feta cheese, almonds, and parsley in a small bowl.

Fill each breast with about 2 tablespoons of this filling.

Pinch closed.

Dredge breasts in flour. Whip the eggs with the milk. Dip floured breasts in egg and then in flour again.

Heat butter and oil over medium heat in a large, heavy skillet. Cook breasts in open pan until lightly browned on each side, about 8 or 9 minutes.


Test doneness by piercing in the center. If juice runs clear, breasts are done. Serve immediately.

SERVES 4