Fresh, tender chicken rolled with a spinach-balsamic pesto and tangy feta cheese…perfect for a Sunday afternoon in Brussels.
For the Spinach-feta Chicken Kiev
Ingredients:
*3 Chicken breasts, sliced in half lengthwise and pounded out thin
*3 cups fresh spinach, chopped finely
*4 cloves garlic, crushed
*1 1/2 tsp salt
*1 tsp black pepper
*1/4-cup olive oil
*1 Tbs lemon juice
*2Tbs balsamic vinegar
*~3 ounces fresh feta cheese
Directions:
1. Make the pesto: If you have a food processor, toss the spinach, garlic, salt, pepper, olive oil, lemon juice, and balsamic in and blend. If not, just chop finely by hand and mix all ingredients.
2. Lay the flattened chicken out and spread with pesto. At one end, place a piece of feta cheese and rollup chicken. Sprinkle the outside with salt and pepper. (You could also bread these if you like…see previous posts for instructions).
3. In a large skillet, heat 1 Tbs. olive oil and sauté chicken about 2 minutes on each side over medium heat or until no longer pink.
4. Serve warm with Mediterranean bread stuffing and topped with a splash of balsamic and fresh chopped tomatoes. (Goes great with Mediterranean Bread Stuffing…recipe here).
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