You can get so many pre-washed, chopped, and seasoned products at the supermarket, you barely have to take out a knife to make this meal. Instead of having to cut up olives, onions, and tomatoes, I can pick up a jar of tapenade and fresh salsa. Add some chicken and Feta and I have a quick dish inspired by some of my favorite Mediterranean flavors. -- Lygeia Grace, Senior Food Editor, Real Simple
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A classic Greek dinner -- complete with tapenade, Feta, spinach, and pounded chicken breasts -- can be re-created with a few shortcuts and the speed of Hermes. Let the grocery-store refrigerator provide the ingredients; you simply put them together. With a slice and a stuff and a toss, you'll be eating your own feast fit for the gods.
4 6-ounce boneless, skinless chicken-breast halves
2 ounces crumbled Feta
4 tablespoons black-olive tapenade or paste
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup salsa fresca
1 5-ounce package baby spinach
1 large lemon, cut into wedges
4 tablespoons capers (optional)
Step 1: Cut
Heat oven to 375 degrees F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.
Step 2: Combine
In a small bowl, combine the Feta and tapenade.
Step 3: Stuff
Using your fingers or a spoon, stuff 1/4 of the mixture into each pocket.
Step 4: Season, Cook
Heat the olive oil in a medium skillet, over medium heat. Season the chicken with the pepper and cook until golden brown, 2 minutes per side.
Step 5: Bake
Transfer to an oven-safe baking dish and bake until cooked through, about 10 minutes.
Step 6: Cook
Meanwhile, add the salsa to the skillet and cook, stirring, until heated through. Add the spinach and cook until slightly wilted.
Step 7: Serve
Slice the chicken and serve with the spinach, lemon wedges and capers, if desired.