Greek-Stuffed Chicken Breast with Lemon Sauce

Ingredients and Weight:

• Chicken breasts, boneless and skinless (4)
• Spinach, fresh (10 oz)
• Feta cheese, crumbled (8 oz)
• Pine nuts (¼ cup)
• Garlic, minced (2 cloves)
• Lemon juice (¼ cup)
• Olive oil (3 tbsp)
• Salt and pepper to taste

Sauce Ingredients:

• Heavy cream (1 cup)
• Chicken broth (¾ cup)
• Lemon juice (¼ cup)
• Flour (2 tbsp)
• Butter (2 tbsp)

Preparation Time:

• 30 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Prepare the filling: In a bowl, combine the spinach, feta, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Mix well.
2. Stuff the chicken breasts: Make a pocket in each chicken breast and fill with the spinach mixture.
3. Preheat the oven: Heat oven to 375 degrees Fahrenheit (190 degrees Celsius).
4. Bake the chicken: Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until cooked through.
5. Make the sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
6. Add liquids: Gradually whisk in the heavy cream and chicken broth. Bring to a simmer and cook until thickened, about 5 minutes.
7. Season the sauce: Stir in the lemon juice, salt, and pepper to taste.
8. Serve: Serve the Greek-stuffed chicken breasts with the lemon sauce poured over the top.

Nutritional Information: (per serving)

• Calories: 350
• Protein: 30g
• Carbohydrates: 25g
• Fat: 20g

Dish Characteristics:

• Tender and juicy chicken breasts
• Savory and flavorful spinach and feta filling
• Creamy and tangy lemon sauce
• Greek-inspired flavors with accessible ingredients

User Comments:

• "This dish was absolutely delicious! The chicken was so tender and the spinach and feta filling was perfect. The lemon sauce added a wonderful finishing touch."
• "I'm not a huge fan of Greek food, but this dish changed my mind. It was flavorful and satisfying, with a great balance of flavors."
• "I made this for a special occasion and it was a hit. The presentation was beautiful and the taste was out of this world."

Special Precautions and Tips:

• Make sure the chicken breasts are cooked through before serving to avoid undercooking.
• If you don't have pine nuts, you can substitute with chopped walnuts or almonds.
• To save time, you can use frozen spinach that has been thawed and squeezed dry.