|Nutritional Guidelines (per serving)|
Athenian Chicken isn't really Greek. However, it's certainly Greek-inspired (we do love the hearty flavors of Greece). The dish cooks quickly so you don't lose the essence of fresh herbs (although dried can be substituted, however, you'll want to use just 1 1/2 tablespoons in total). The feta adds a wonderful tart kick. Making this takes about 45 minutes, from start to finish, so it's not super quick, but it's still a good choice for a weeknight dinner for two.
1. Heat oven to 375 F.
2. Pound chicken breasts flat* - they should uniformly be about 3/8-inch thick.
3. Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.
4. Lay out breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.
5. Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they’re 3-sided, brown on 2 sides - about 3 minutes per side. Turn un-browned side down and place skillet in oven on the middle rack and cook for another 6 to 8 minutes.
6. Remove skillet from oven and place breasts on a plate and tent with foil.
7. Being very careful of the hot handle, add wine to cast iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.
8. Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste and lemon juice. Cook for about 30 seconds. Plate chicken breasts, removing twine or toothpicks, pour sauce over them and sprinkle with a final pinch of herbs. For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, micro-greens, fresh peas and either orzo, couscous or rice.
(And here's an authentic Greek chicken and orzo recipe.)
*Note: The best way to flatten chicken breasts is to spritz the inside of a gallon plastic bag with water, put the breast inside it, and then pound with your pounder of choice (a mallet, rolling pin, a pot or a wine bottle, being careful with that one). Pat it dry once you remove it with a paper towel.