So what's for dinner? Cousin Cosmo's Greek Chicken!

I am so excited. A blog friend of Merumo's in Japan is participating in my SAL. Here are her blocks.

For those of you who do not follow her blog, here are Merumo's SAL blocks.

Such precise piecing!

Now what is for dinner. I have set a place for each and every one of you. Now that my visitors number over 400, we will be a bit crowded and short on portions. However, this one is one of my husband's favs. He suggested I share the recipe with a restaurant. How sweet!

No, I am not Greek, but love their food. This is just my version of a recipe with Cousin Cosmos' name attached.

Ingredients:

4 ounces tomato-basil feta cheese

juice of 1/2 a fresh lemon

3 boneless, skinless chicken breast halves

organic chicken broth

5 oz package of organic baby spinach

2 cloves of garlic, minced

10-15 bite-size tomatoes cut in half or 1 tomato, chopped

2 tablespoons of flour

1 tsp. oregano

1/2 tsp. dried basil

1/2 tsp. paprika

olive oil and butter

Kosher salt

Pepper

Kitchen bouquet

1. On a large plate, combine the flour with the 3 spices listed below it. Set aside.
   
2. Add a tbsp of olive oil to a skillet. Heat and add the minced garlic. Toss in the spinach and saute until wilted. Transfer to a bowl and add diced tomatoes.
   
3. Add the lemon juice to the feta cheese and mash up. Cut a pocket in each chicken breast and stuff with this mixture.
   
4. Dredge in the flour mixture and then brown on all sides in a mixture of olive oil and 1 tbsp. of butter. Transfer to an ovenproof baking dish.
   
5. Add another tbsp of olive oil and of butter to the saute pan. Add enough of the flour mixture to make a roue. Cook on low heat for 1-2 minutes to thicken.
   
6. Make sure the pan is not too hot and then add enough chicken broth to the roue to make a nice sauce. Add a drop or two of Kitchen Bouquet for color and flavor. Add the spinach and tomato mixture. Season to taste with Kosher salt and pepper.
   
7. Pour over the prepared chicken breasts and bake at 350 degrees for 30-40 minutes until the juices run clear.
   

I have served this flavorful dish with couscous and steamed broccoli.

I cook without really measuring anything, so I apologize for the vague measurements. As my hubbie say, "Nothing every comes out the same twice."

Enjoy! And this is an all time record: 3 posts in one day. I need some wheels!