You are here: Home » Recipes » Baked Chicken Saloniki Baked Chicken Saloniki Yield 4 servings PrintEmail Ingredients Dry Rub:1 teaspoon Garlic Powder1 teaspoon Dried Oregano1/2 teaspoon Dried Parsley Flakes1/2 teaspoon Salt1/2 teaspoon Freshly Ground Black Pepper1/8 teaspoon Cinnamon1/2 teaspoon Chicken Bouillon GranulesCheese Stuffing:2/3 cup Feta Cheese, crumbled1 tablespoon Extra Virgin Olive Oil1/2 teaspoon Lemon Zest1 tablespoon Jarred Pepperoncini, preferably, Salonika peppers, finely choppedChicken Prep:4 -- Split Chicken Breasts, bone in, skin on2 tablespoons Extra Virgin Olive OilOrzo and Spinach:2/3 cup Dry Orzo1 tablespoon Extra Virgin Olive Oil1/4 cup Red Onion, chopped2 large Cloves Garlic, minced1 -- 10 ounce package Fresh Spinach, stems snapped off and discarded, roughly chopped1 teaspoon Salt1/4 teaspoon Freshly Ground Black Pepper1/3 cup Kalamata Olives, roughly choppedLemon Sauce:2/3 cup Chicken Broth2 -- Eggs1/4 cup Fresh Lemon Juice1/2 teaspoon Lemon Zest -- Garnish: 2 tablespoon Chopped Flat leafed Parsley and Curly Parsley Sprigs Instructions 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.