Greek Chicken

So here's the thing.  I made this as recipe as posted, but I have some very good suggestion in which I will input on this blog.  There is no way that I can post it exactly as I have seen it...which I never do anyways.  That would be plagerism.  I am not a plagerist...college is over right?

Greek Chicken

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups chicken broth
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Add some torn spinach to cheese mixture.  Set aside.

With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Roll chicken and secure each with toothpicks.   Coat chicken breasts with flour mixture.

Preheat oven to 350 degrees.

In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden  Spray a glass casserole dish with cooking spray.  Add chicken to dish, and bake for 20 minutes or until juices run clear.

Meanwhile, in a small bowl, whisk together chicken broth, and remaining flour.  Add chicken broth mixture to the skillet.   Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes.  Pour sauce over chicken and serve.

I served this with rice.  The original didn't call for baking the chicken.  They wanted me to cook everything in the skillet...which I started to do, but the chicken came out mushy.  Terrible.  I quickly threw it in a casserole dish and baked it, which crisped up the outside...and made it a lot better.  It was pretty good with my changes.

MGD