Lazy Baked Greek Chicken PLUS Debut of Bubble & Browns

Last week I made two meals out of my February Rachael Ray magazine: Stir-Fried Chicken Paprikash and Lazy Baked Greek Chicken. The stir-fry got low ratings from both Frank & I - It wasn't as flavorful as we would have liked; however, the Greek Chicken got a 5 from my toughest critic, Frank! It's such a simple recipe and I've actually used the same concept previously with roasted red peppers and mozzarella cheese.

Lazy Baked Greek Chicken
(My adaptation)

EVOO
1/2 medium onion
3 large garlic cloves
About 3/4 of a bag of fresh spinach
S&P
Nutmeg
1 cup panko breadcrumbs
1 tsp dried oregano
4 pieces skinless, boneless chicken breasts
1/2 cup feta cheese

1. Preheat oven to 425. Heat EVOO in a medium skillet and add onion and garlic. Cook until softened then wilt in spinach, seasoning with S&P, and nutmeg.
2. Butterfly chicken breasts and season with S&P. Stuff with spinach mixture & feta. Mix panko crumbs & oregano with a bit of EVOO just to coat. Place chicken in a baking dish and top with panko crumbs. Bake until juices run clear, about 20 minutes.



My sister gave me Rachael Ray's Bubble & Brown Individual Stoneware Bakers for Christmas and I finally broke them out on Thursday evening when I made individual Eggplant Parms. I LOVE, LOVE, LOVE eggplant parm but I tried something different this time. Instead of breading and frying my eggplant, I just drizzled them with S&P and EVOO and then grilled each side on my stovetop grill pan. Then I layered them with the cheese mixture and sauce and baked. Much easier and just as delicious!