142.4…Oven-Fried Greek Chicken Bundles with Lemon Dill Sauce

Dinner turned out great last night! I made Oven-Fried Chicken Bundles with Lemon Dill Sauce. To go with it, I served orzo and roasted asparagus.

Oven-Fried Greek Chicken Bundles with Lemon Dill Sauce

Serves 4

Printable Recipe

4 boneless skinless chicken breast halves

Salt & pepper to taste

1 clove garlic, minced

1/2 cup diced seeded tomatoes

1/4 cup diced red bell pepper

1/4 cup diced cucumber

1 Tbsp chopped fresh oregano

1 Tbsp chopped green onion

1/3 cup crumbled sheep’s milk feta cheese

1 Tbsp extra-virgin olive oil

2 tsp red wine vinegar

2 eggs

1 Tbsp water

1 cup dried breadcrumbs

3 Tbsp olive oil

Sauce:

1/2 cup dry white wine

2 Tbsp chopped shallots

1 1/2 Tbsp lemon juice

6 Tbsp chilled unsalted butter, cut into 6 pieces

1 tsp chopped fresh dill

1. Preheat oven to 425 degrees. Trim chicken and pound between two sheets of plastic wrap to an even 1/4 inch thickness taking care not to tear.

2. For the filling, combine the garlic, tomatoes, bell pepper, cucumber, oregano, green onion and feta in a small bowl. Season to taste with salt and pepper and toss in the olive oil and vinegar.

3. Divide filling evenly among chicken breasts, placing on one side. Fold chicken in half over the filling to enclose, pinching the edges to seal. If time permits, chill in the refrigerator so it will hold together better.

4. Whisk eggs with water in a bowl. Place breadcrumbs in another bowl. Coat chicken with egg mixture and then dredge in breadcrumbs  to coat well.

5. Pour oil onto a baking sheet with sides and heat in oven for 4 minutes or until very hot but oil is not smoking. Add the breaded chicken and bake for 8 minutes. Carefully turn chicken over and bake for 7 to 9 minutes longer or until chicken is cooked through.

6. Place wine, shallots and lemon juice in a medium saucepan and bring to a boil over high heat. Boil until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low and add butter, one piece at a time, whisking until melted before adding the next. Do not allow sauce to boil; remove from heat and whisk vigorously is sauce becomes too hot. Remove from heat and stir in the dill. Season to taste with salt and pepper and serve immediately spooned over the chicken.

Note: I used dried herbs because that’s all I had. Just use a lesser amount that the fresh herbs amount.

Everything turned out great! The chicken was moist and flavorful with all the delicious filling!

Breakfast this morning was Fage Mango yogurt with strawberries and raspberries.

I took the kids and the grandparents to school. It was Grandparent’s Day at the school. After I dropped them off, I went to Zumba.

I took everyone out to lunch at our club. I ordered a Cobb Salad (again).

Loved it! I guess I’m on a Cobb salad kick!

My parents went home but my mother in law is staying for another night. She came with me to pick up the kids from school. My sister in law and her kids are coming over for dinner tonight. I think we are going to keep things easy and order pizza.

Tomorrow I leave for Chicago. We are going to the USC/Notre Dame football game on Saturday. We also have dinner plans for a couple nights with some friends who live out there. We will be returning Monday afternoon. I’m really looking forward to it!

See you from Chicago!

Any restaurant recommendations in Chicago?

What’s your favorite way to cook chicken?

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