Baked Chicken Saloniki

  • Yield: 4 servings


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