Greek-Inspired Chicken, Stuffed with Spinach and Feta Cheese

Yet another one of my "Greek-Inspired" recipes...lol.  Similar to a previous recipe I posted, in that this one also has spinach and feta cheese...

http://positivelygina.blogspot.com/2012/10/greek-inspired-chicken-cutlets.html

The first step is to lightly saute baby spinach in olive oil and a bit of minced garlic, then  set aside and let it cool down.

Next,
Below:  Thinly sliced chicken breast cutlets, seasoned with black pepper.  I don't add salt to the chicken because Feta cheese is already salty.

Next,
Below:  Place a bit of the spinach/garlic mixture, and a cube of Feta cheese on the cutlets as shown...

Next,
Below:  Carefully roll up the cutlets and place in a baking pan, making sure the open section is facing down...I then added some melted "Smart Balance" on top, to which I also added just a dash of hot-sauce.

Bake at 400 degrees for approximately 25 minutes.  

Don't slice them as soon as they come out of the oven.  Let them sit for 5 to 10 minutes so that they set-up a bit, and the stuffing won't come tumbling out!

Next,
Below:
Enjoy!
A nice and delicious stuffed chicken cutlet with spinach and Feta cheese...served with roasted potatoes.  Yum!

Ciao for now,
Gina D.

Red Peppers Stuffed with Rice and Red Beans

Yummy!

I made stuffed red peppers last night but wasn't able to post because Mr. Norton (a/k/a) Norton Anti-Virus, was giving me grief!  : )  All has been sorted out now.

Red Peppers which have been washed and cleaned out.

This is how I made the rice and red bean mixture which was stuffed into the peppers, then baked...

I minced up some Vidalia onion, garlic, red bell pepper, and cilantro, then sauteed everything in Olive Oil.  This was the base to which I added some already-cooked red beans and vegetable broth.  Then I cooked up some rice in this broth mixture.  When the rice was done, I let it cool a bit before stuffing into the peppers.  I brushed some more Olive Oil all over the outside of the peppers and popped them into the oven.  450 degrees for approximately 30 minutes.  

You will actually smell when they are ready!  Delish!  I like when the tops of the peppers are charred a bit!

I love making Stuffed Peppers because it's such a versatile recipe.  You can swap out or leave out any ingredient you want, basically.  In the past, I've added ground turkey to the rice, couscous instead of rice, and even made an Italian version by adding sweet Italian sausages to the rice, which I sauteed with onion, garlic, basil and tomato sauce.

I hope you try this recipe and use your imagination to make it your own!  Enjoy!