Baked Chicken Saloniki

  • Yield 4 servings


Dry Rub:
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1/2 teaspoon Dried Parsley Flakes
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
1/8 teaspoon Cinnamon
1/2 teaspoon Chicken Bouillon Granules
Cheese Stuffing:
2/3 cup Feta Cheese, crumbled
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Lemon Zest
1 tablespoon Jarred Pepperoncini, preferably, Salonika peppers, finely chopped
Chicken Prep:
4 -- Split Chicken Breasts, bone in, skin on
2 tablespoons Extra Virgin Olive Oil
Orzo and Spinach:
2/3 cup Dry Orzo
1 tablespoon Extra Virgin Olive Oil
1/4 cup Red Onion, chopped
2 large Cloves Garlic, minced
1 -- 10 ounce package Fresh Spinach, stems snapped off and discarded, roughly chopped
1 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1/3 cup Kalamata Olives, roughly chopped
Lemon Sauce:
2/3 cup Chicken Broth
2 -- Eggs
1/4 cup Fresh Lemon Juice
1/2 teaspoon Lemon Zest
-- Garnish: 2 tablespoon Chopped Flat leafed Parsley and Curly Parsley Sprigs


Heat oven to 350 F. For rub: In a small bowl, mix together garlic powder, dried oregano, parsley flakes, salt, black pepper, cinnamon and chicken bouillon granules and set aside. For cheese stuffing, in a food processor bowl fitted with the metal blade, place feta cheese crumbles and 1 T. olive oil and process until smooth. Add lemon zest and process to mix in. Stir in chopped pepperoncini. Remove any excess fat from chicken breasts and place breasts in a shallow baking dish. Divide cheese mixture evenly among chicken breasts, about 2 T. each. Loosen skin and stuff cheese mixture under skin of breasts. Brush tops of breasts using 2 T. olive oil and sprinkle with dry rub mix, patting onto chicken. Bake in 350 oven for 45 minutes to 1 hour until done.
Meanwhile, cook orzo as directed on package. Drain. Heat 1 T. olive oil in a large skillet. Saute onion and garlic for about a minute until tender. Add spinach and cook for several minutes until wilted. Season with salt and pepper. Stir in orzo and kalamata olives. To prepare lemon sauce, heat chicken broth to boiling in a saucepan. Whisk eggs with lemon juice and zest in a small bowl. Add half the broth in a stream, continually whisking. Whisk in remaining broth. Return to saucepan and heat until slightly thickened, whisking until mixture coats the back of a spoon. Do not let boil. Stir lemon mixture into spinach mixture. Place mixture onto a serving platter and arrange chicken breasts over top. Sprinkle chopped parsley over all and garnish with curly parsley sprigs.
Makes 4 servings.



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