Tuesday, February 4, 2014

Clean Eating: Greek Stuffed Chicken



So I had jury duty this week...definitely filled out the "quiz" wrong but still got picked. Like really DC how bad is the pool of people to pick from that you chose someone who couldn't even fill out the quiz correctly? Anyway it was nowhere NEAR as fun as Law & Order- when we read the verdict I waited for the typical L&O reaction (a woman faints in the audience, the defendant screams out, anything) but all we got was a high five between the defendant and his lawyer (really? who even high fives anymore?).
But ANYWAY- this meal included an accident that turned out amazzzzinggg: when attempting to scoop a teaspoon of garlic powder into the ziploc marinade bag, the lid popped off the bottle and approximately an entire bottle of garlic powder exploded everywhere, and maybe 2 tablespoons actually went into the bag. So the kitchen still smells like garlic as I'm finding dustings of garlic in every crevice of the kitchen. But the moral of the story is that extra garlic is good garlic. So here it is:

Marinade:
  • 2 tablespoons garlic powder
  • 2 tablespoons parsley
  • 2 tablespoons oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • lemon juice of one lemon

Chicken:
  • 3 cups spinach ($1)
  • 2 chicken breasts ($4.00)
  • 1/4 medium onion, minced ($.25)
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1/2 medium tomato ($.50)
  • 1/4 cup feta ($.50)
Butterfly slice the chicken breasts (aka slice them almost all the way down the middle so they open like a book- short video below). Combine the marinade ingredients and the butterflied chicken breasts in a ziploc bag and shake it up. Refrigerate the bag for at least an hour (I usually put it in the fridge before work and let it set all day).

Preheat the oven to 425 degrees. Combine the onions and garlic in a small frying pan and saute for about 5 minutes. Add in the spinach for another minute or two- until the spinach is wilted.

Dump the contents of the ziploc bag into an oven-safe non-stick baking dish (I use this $11 Pyrex dish from Target) with the chicken breasts opened up (like an open book). Layer the spinach, onion, garlic, tomatoes, parsley and feta over one half of each chicken breast (see pix below). If there is extra marinade in the bag, dump that over the chicken breasts too. Fold the uncovered halves of the chicken breasts over the stuffing. Heat in the oven for 25 minutes.

Annnd enjoy!








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