A mash-up of a few of my favorite dishes, we always do Greek food on Christmas eve, and this is a play on that tradition. —Alexandra V. Jones
Boneless, skinless, chicken breasts
Herbs de provence or Italian seasoning, dried, or sub 1 tablespoon of fresh.
cloves garlic, minced.
Salt and pepper to taste.
sheets, phyllo defrosted.
whole milk ricotta
seedless cucumber, diced small
red onion, diced small
cherry tomatoes, sliced in half
kalamata olives, cut in half
fresh flat leaf parsley, chopped
good olive oil
red wine vinegar
salt and pepper to taste.
In This Recipe
Marinate your chicken in breasts, in the oil, soy, lemon, herbs, and s+p, at least 1 hour or overnight.
Pre-heat oven to 375 degrees. Blanch spinach, and squeeze out the water, place in a bowl with ricotta, feta, egg, and s+p.
Sear chicken breasts over high heat in a skillet drizzled with a bit of olive oil, till each side is golden, they don't have to be fully cooked as they will go into the oven and finish. Set chicken aside to rest.
Butter a sheet of phyllo, top with another sheet, butter, place chicken in the middle, top with spinach mixture, fold sides in first then roll from the bottom up. Butter top, bake for 30 minutes or so till golden and crisp.
While chicken cooks, combine "salsa" ingredients. When chicken packets are done cooking let them rest five minutes. Cut on the bias and top with salsa.