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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On a large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside. | 2. With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture. | 3. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	tablespoons	divided	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
feta cheese	1/4		crumbled	99.0	1.5338	5.3288	7.98
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
chicken breast half	6	boneless	skinless boneless	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	1		crumbled	-	-	-	-
spinach leaf	2	cups	packed	90.48	13.1352	11.3256	1.7784
tomato	1		ripe chopped	62.068999999999996	13.7631	3.2384	0.5397

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.