Greek Feta Chicken with Spinach

This dish is delicious and fast! Need dinner on the table in 20 minutes? This recipe could be for you and your family.

Chicken is such a versatile meat - I’m pretty sure than chicken is eaten in just about every culture. My four children love Greek food. Whether its a Greek dip, Greek baked potatoes or this dish. They gobble it all up. My youngest son who is not quite 8 ate 2 large servings of this the other night.
I serve this with hot buttered rice or Greek baked potatoes. I was running late (the story of my life), so I started the rice in my rice cooker before I started the chicken. By the time the Greek Chicken was cooked, the rice was ready too (just had to add a dollop of butter and give it a stir). Our complete meal was ready in less than 30 minutes.

I make this dish when feta cheese is on sale, it makes it much cheaper. I use two large chicken breast fillets to make this (about 700 - 800g). I have been known to use fresh Spinach, but I find the sandy grit so hard to get off, so I often use frozen spinach (and its cheaper) instead. This recipe will give you 6 - 7 servings.

Recipe:

2 tablespoons olive oil
2 large chicken breast fillets cut in half longways and sliced (not too thin)
1 large onion, sliced thin-ish
2 garlic cloves, minced (about 1 teaspoon)
2 x 250 g package frozen spinach (thawed and water squeezed out)
1/2 cup Carnation evaporated milk (or pouring cream)
1/2 kilo block of feta cheese, diced smallish
1/2 teaspoon Masterfoods oregano

In a large skillet, heat the oil and add the onion and cook until translucent (about 3 minutes)
Add the chicken and garlic. Cook until the chicken, remembering to stir so both sides are well cooked (about 8 minutes in total).
Add the spinach and heat through (about 2 minutes)
Add the feta cheese, evaporated milk and oregano - cook for a further 2 minutes.
Turn off the heat and let the dish rest for a couple of minutes (while you set the table)
Serve with buttered rice or Greek baked potatoes.

Happy cooking!
Elizabeth x