Greek Chicken

This is my favorite entree at Max’s Brick Oven Grill in Paducah.  I order it every time we eat there (despite the teasing I receive from the guys in the family for ordering the same thing time after time).  I like it so much, I decided to attempt to replicate it at home.  This is a fairly close approximation to the original Max’s recipe.  I prepare this often for guests and it’s always a family favorite.

Though it may look complicated, it’s really not.  The chicken is very simple and I love the aromatic Basmati rice used in this.  Be sure to use Basmati, it makes a huge difference in the outcome of this dish.

Ingredients:

• chicken breasts for the number of servings you need.   I really like the thin sliced, recipe-ready chicken for this dish.  If using the thin sliced, figure two breast pieces per serving.
• 1 box crumbled feta
• 1 pkg. fresh baby spinach
• Basmati rice, prepared according to package directions.  Please note, this rice is prepared differently from the typical long grain rice.  It’s prepared more like pasta, in that you boil it in water then drain it.  It will not absorb all the water. You must drain it.
• Kalamata olives – whole, pitted
• Cavender’s All-Purpose Greek Seasoning (available in the spice aisle at the grocery, they carry it at Walmart)
• Freshly ground pepper

For sauce:

• 1 can 15 oz. can chicken broth
• 2 Tablespoons butter
• 2 Tablespoons flour
• juice of 1/2 lemon (zest the lemon and use for the rice)

Directions:

Measure the rice and cook according to the directions on the package, (note, the directions are different than the typical rice, it’s cooked more like pasta).  For this recipe, I cooked one cup of rice (which will yield about 3 cups of cooked rice).  At the very end of the rice cooking, add the zest from 1 lemon, which will lend a bright, fresh taste to the rice.  While the rice cooks, prepare the chicken.

Pat the chicken dry and sprinkle Greek seasoning and pepper on both sides.

Heat a nonstick skillet or grill pan and brush with olive oil.

Place chicken on grill pan and cook until first side is done and nicely browned.

Turn and continue cooking until done.  This will only take 10-15 minutes total with the thin sliced chicken.

While the  chicken finishes up, make a simple sauce by melting 2 Tablespoons butter mixed with 2 Tablespoons flour in a small saucepan.  Cook for a minute or so until bubbly, stirring with a wire whisk.

Slowly stir in chicken broth (I didn’t quite use the whole 15 oz.can, but it depends on how thick you want the sauce).

Continue cooking until sauce thickens, then add the juice from 1/2 lemon.

Add salt and pepper to taste (it won’t need much salt because of the saltiness of the olives and feta).

After removing the cooked chicken to a platter, place the fresh spinach in the skillet or grill pan and cook just a minute or two until it is a little warm, and only some of it is wilted.

You don’t want it to cook down, you want most of it to retain its shape.  Remove and set aside.

To serve, form a pile of rice by measuring the rice into a greased custard dish or measuring cup (about 1/2 cup), and place this in the center of the dinner plate.

Place chicken and spinach around the rice and sprinkle with feta, 5 or 6 Kalamata olives, and  drizzle a little sauce over it all.

That’s it, and you’re ready to serve a real treat to your family or guests, without paying the restaurant price!

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GREEK CHICKEN

Ingredients:

• chicken breasts for the number of servings you need.   I really like the thin sliced, recipe-ready chicken for this dish.  If using the thin sliced, figure two breast pieces per serving.
• 1 box crumbled feta
• 1 pkg. fresh baby spinach
• Basmati rice, prepared according to package directions.  Please note, this rice is prepared differently from the typical long grain rice.  It’s prepared more like pasta, in that you boil it in water then drain it.  It will not absorb all the water. You must drain it.
• Kalamata olives – whole, pitted
• Cavender’s All-Purpose Greek Seasoning (available in the spice aisle at the grocery, they carry it at Walmart)
• Freshly ground pepper

For sauce:

• 1 can 15 oz. can chicken broth
• 2 Tablespoons butter
• 2 Tablespoons flour
• juice of 1/2 lemon (zest the lemon and use for the rice)

Directions:

Measure the rice and cook according to the directions on the package, (note, the directions are different than the typical rice, it’s cooked more like pasta).  For this recipe, I cooked one cup of rice (which will yield about 3 cups of cooked rice).  At the very end of the rice cooking, add the zest from 1 lemon, which will lend a bright, fresh taste to the rice.  While the rice cooks, prepare the chicken.

Pat the chicken dry and sprinkle Greek seasoning and pepper on both sides.

Heat a nonstick skillet or grill pan and brush with olive oil.  Place chicken on grill pan and cook until first side is done and nicely browned.

Turn and continue cooking until done.  This will only take 10-15 minutes total with the thin sliced chicken.

While the  chicken finishes up, make a simple sauce by melting 2 Tablespoons butter mixed with 2 Tablespoons flour in a small saucepan.  Cook for a minute or so until bubbly, stirring with a wire whisk.  Slowly stir in chicken broth (I didn’t quite use the whole 15 oz.can, but it depends on how thick you want the sauce).  Continue cooking until sauce thickens, then add the juice from 1/2 lemon.  Add salt and pepper to taste (it won’t need much salt because of the saltiness of the olives and feta).

Remove cooked chicken to platter and place the fresh spinach in the skillet or grill pan and cook just a minute or two until it is a little warm, and only some of it is wilted.  You don’t want it to cook down, you want most of it to retain its shape.  Remove and set aside.

To serve, form a pile of rice by measuring the rice into a greased custard dish or measuring cup (about 1/2 cup), and place this in the center of the dinner plate.  Place chicken and spinach around the rice and sprinkle with feta, 5 or 6 Kalamata olives, and  drizzle a little sauce over it all.