LOW Carb: Greek Chicken Bake

I'm cooking lots of chicken this week since i got in a fresh case of "smart chicken".....hey, don't laugh it's hard to get that organically raised chicken on the island!  Anyway I hope you enjoy this dish as much as everyone else seems to like it!  I'm working on a more international based menu since all of my friends tell me I make caribbean chicken all of the time....  hey it's hard to go wrong with grilled chicken, lime and mang-jerk sauce....but I listend to them and threw these recipes together quick

T.


Greek Chicken Bake

Ingredients:

6 boneless chicken breasts

Salt and pepper to taste

1 package frozen chopped spinach, thawed

1 package (8 ounces) Feta cheese, crumbled

1/2 cup mayonnaise

1 clove garlic, minced

1/4 cup all-purpose flour

1/2 teaspoon paprika

16 strips bacon

 

Preparation:

Preheat oven to 325°F. Cut a pocket into each chicken breast. Salt and pepper to taste; set aside.

Thoroughly drain and squeeze any liquid from thawed spinach. Do not cook. Combine with Feta cheese, mayonnaise and garlic; stuff into chicken breast pockets.

Combine flour and paprika and lightly coat stuffed chicken breasts. Wrap four strips of bacon around each and place on a baking rack in baking dish. (That’s right who doesn’t love bacon?)

Bake uncovered at 325°F for 1 hour or until chicken tests done. (160-165 degrees with a meat thermometer).

The carb count is low with only 6 carbs per serving, and everyone knows I don’t care about how much fat is in a dish since as WLS people need a decent amount of fat in the diet anyway….  I don’t stay skinny by worrying about it! Hehe…  I hope you love the chicken!

Hey T!  Thanks for the recipes!  I'm suddenly in the cooking mood as of late, and these chicken recipes sound awesome!

Marsha

This sounds super yummy! Staying away from Feta during the pregnancy but will make it as soon as I get a chance! Unless you want to make it and mail it to me :-)

I am making this today!  Can't wait - I've been craving a chicken dish.  I am afraid of chicken though because if I over cook it - it's not staying down!  I think this will be nice and juicy and full of flavor!  Did you already post your Caribbean Chicken recipe?  The Islanders might want something new, but us state side folks (ok... ME) would love some Caribbean Chicken!

As always - THANKS!!!!

T,

I just took this out of the oven and mmmmm it was delicious.  I was wondering though, you think it would be just as good with boneless, skinless chicken thighs?  White meat chicken is so hard for me to eat, and this was pretty moist, but still makes me wonder if it's going to stay down.  I only made 1/2 a recipe because I'll be eating on it for six meals now.  Oh well, it's delicious!

Thanks for the recipe!

Marsha

Marsha,

Sure!  You can do this with any cut of chicken you want!  Everything is about taking my recipes and changing them to fit your needs and tastes!  So happy you enjoyed it!

T.

T.,
I made this last night and it was wonderful!
Thanks for all the recipes!

Karen

ohhhhhhhhh this sounds yummy.  I have so been in the mood for Greek / Mediterranean food and this looks like something even I could make

ooohh 3 yummy receipes in a row!!

This is a stupid question, but I just started cooking for myself.  And what kind of baking sheet do you use.  I used a lasagna dish whit a wire rack and the chicken and bacon did not cook all the way. 

can you please help me.  I want to try this again.

shane