There is something almost magical about cooking with Feta cheese, which has a distinct tang that lends flavor to chicken dishes. In this recipe, we take marinated and grilled chicken breast, stuff it into a whole wheat pita and top it with a mixture of feta cheese and wilted spinach.
Ingredients:
1. One pound of boneless, skinless chicken breasts
2. 4 teaspoons of minced garlic
3. 2 tablespoons of olive oil
4. One clove of garlic, crushed
5. Four tablespoons feta cheese crumbles
6. 10 ounces fresh spinach leaves, chopped (about 6 cups)
7. 1 teaspoon kosher salt
8. 1/2 teaspoon black pepper
9. One quarter cup water or chicken broth
10. One tbsp chopped parsley
Instructions:
1. Preheat the oven to 350 degrees.
2. Heat 1 tablespoon of olive oil in a large pan over medium heat.
3. Add the garlic, spinach, salt, and pepper and cook for 5 minutes until the spinach has wilted down.
4. Place the chicken into a baking dish with a lid and add half of the spinach on top of the chicken and then sprinkle with half of the feta cheese crumbles on top of that (I didn't want to overdo it with cheese so I used half).
5. Pour the water or chicken broth into the pan with the remaining spinach, add the second tablespoon of olive oil and cook for about 5 minutes until the liquid has reduced. Pour this on top of the other ingredients in the baking dish.
6. Bake for 30 minutes and then remove the lid and bake for 10 more minutes so that it browns a little on top.
7. After 10 minutes turn on the broiler to high and then broil for another 5 minutes or until it's browned. 8. Serve immediately with a sprinkle of parsley.
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