So I bought some feta today. I feel like it should always be in the fridge for last-minute Greek salads, nu?
But Himself hinted he wanted chicken... What's the cook to do???
Then I thought: Spanakopita filling rolled into a chicken breast!
And... I had a clump of arugula that I had cooked when it was "on the verge" ... So could that substitute for the spinach?
I sautéed half an onion just until it softened. Added to it 1/2 cup of cooked arugula that I chopped and then squeezed until almost dry. Then I added about 1/3 cup feta, crumbled... and a tiny bit of salt... and a lot of black pepper.
I pounded one chicken breast very very very thin... ran a line of the stuffing down the middle, and rolled it up tight. I salted and peppered this long roll, dusted it with flour, dipped it in Half-and-Half... and coated it in bread crumbs.
Then I heated some EVOO and began to sauté the chicken roll on all sides. When it was beautifully browned, I put it in a 350° oven to finish cooking (for about 5 minutes).
To serve alongside, I mixed 1/2 cup each of some brown rice and some quinoa that were already cooked and waiting in the fridge. I sliced some scallions and green olives... zested a bit of lemon... salt... pepper... a little lemon juice... a bit of crumbled feta... now that's a salad!
In the Lily-Gilding Department, I felt the need for a tiny bit of sauce. So I heated the Half-and-Half I'd used to dip the chicken (there was about 1/3 cup left), sprinkled in a tiny bit of flour, cooked that until it thickened... added a splash of white wine, some chopped scallions, fresh oregano, and salt and pepper... and just let this simmer and thicken.
I sliced the chicken, plated it with the salad, and drizzled a tiny bit of the sauce over it... scattered sliced scallions on top...
This was all made up! But it was one of those reeeeeally happy experiments! Greek in inspiration...
And a lot of fun!
PS. Rolled chicken breasts are just fun. They make people smile. And they are so easy... try it!