Sometimes it is good to give your imagination a work out. I saw the ingredients in my refrigerator and simply did not want to make the same thing. Thinking…..thinking….
Well my daughter and I took out the goodies in the refrigerator. She said, “Mom I will slice and pound the chicken for you.” I said, “Wonderful this will be team work” and our imagination took us to…drum roll….Greece!
It always is so much fun to cook together.
Greek Style Chicken Cutlet Bake
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
Ingredients
Units
Scale
For Chicken Cutlets:
- 3 lbs. of boneless chicken breast - sliced thin into cutlets
- 1 cup of milk
- 2 cups of flour
- 2 cups of Italian style breadcrumbs
- Canola oil for frying
For the Filling:
- 10 oz. box of frozen chopped spinach
- 4 cloves of garlic - chopped
- 10 oz. of feta cheese
- 1 quart of baby bella mushrooms - sliced
- 1/2 cup of Italian parsley - chopped
- 1 cup of Italian style breadcrumbs
- 3/4 cup milk
- Grated Romano or Parmesan cheese
- 2 tbs. of canola oil
For the Topping:
- Juice of 1 lemon
- 1/4 cup of Italian parsley - chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Grated Romano or Parmesan cheese
- 3 tbs. of olive oil
Instructions
For Chicken Cutlets:
- Set three shallow bowls; one with the flour, one with the milk and finally one with the bread crumbs. Dip the cutlets first in the flour, then the milk and finally in the bread crumbs.
- Heat a large frying pan with approximately ¼ inch of oil and carefully place the cutlet in the oil. When one side is golden carefully turn and finish cooking on the other side. The cooking time will depend on the thickness of the cutlet.
For the Filling:
- Heat a large frying pan with a tablespoon of canola oil. Add the sliced mushrooms and let them get a nice golden color. When this is achieved set aside.
- Place the frozen spinach in the pan to thaw. When the spinach is thawed; add the chopped garlic, chopped parsley, mushrooms, breadcrumbs and a tbs. of canola oil and toss. Heat through.
- Turn the heat off and add the feta cheese and the milk and toss.
- In a large baking dish place a single layer of cutlets across the bottom. Cover the layer of cutlets with the spinach mixture. Top the mixture with another layer of cutlets.
- Preheat Oven 350 degrees.
For the Topping:
- Combine the lemon juice, parsley, salt, pepper and olive oil and drizzle over the top of the cutlets.
- Grate the Romano or Parmesan cheese all over the top.
- Bake for 25 – 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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Enjoy with Love,
Catherine
xo
Liz says
You and Tammy created a winner! Your chicken sounds so tempting, especially with that amazing spinach and mushroom filling!
Comedy Plus says
I love all things Greek. We had a cook when I was working that made the very best Greek food. She was wonderful. You made me think of her with this dish.
Have a fabulous day. Big hugs. ♥♥♥
Angie@Angie's Recipes says
This chicken cutlet bake looks so inviting!
Have a lovely day!
Angie
Haffa Bexi says
I & Monu Gillani are celebrating our very 1st combine event series - HM Besties Event #1 - Meat Lovers Month- U are most welcomed to link ur recipes here 🙂 For details click here: Meat overs Month
Ginny Hartzler says
These look wonderful!!
Emma | Fork and Good says
Perfection! I look forward to making this one!
Monu Gillani says
lovely recipe dear
sandie says
I love Greek food and I think it is very healthy for you too.
Linda@There and Back Again says
Isn't it fun to both be inspired by what is in the refrigerator and also cook with a loved one! This dish sounds delicious. Thanks for the inspiration.
Big Daddy Dave says
Catherine, Looks good to me! Sometimes its fun to just wing it and put a twist on what you're cooking. Chicken is the perfect vehicle for experimentation as it takes on whatever flavors/spices/ingredients that you put with it. Take Care, Big Daddy Dave
Dottie Sauchelli Balin says
Dear Catherine and Tammy, Great post and recipe. Love the fact that you and your daughter cook together, that is so nice and you will have many happy memories. I love chicken cutlets and I would prepare them just like you. Your combination of the mushrooms, spinach, and the cheese for the filling plus topping is amazing. I can just taste the flavor of this dish! Thank you for sharing this wonderful recipe. Have a blessed rest of the week. Dottie 🙂
Nee says
Dear Catherine , love Greek food ... now open the door ... here I come with plate and fork in hand , hope you have some bread , if not I will eat anyway (giggling) thanks for sharing 🙂 Blessing ~Nee~
AnnMarie says
Perfect dinner for my husband and I while my son is away! He is 16 and wouldn't appreciate the wonderful ingredients in this dish! Pinned!
grace says
greek ingredients are so delightful. i think feta might be my favorite cheese right now!
Zambia says
These look so inviting!
Z.
Medeja says
Delicious thing for dinner! Filling sounds great!
ela@GrayApron says
I would love to try this. I haven't seen stuffed chicken for a while...
Cakelaw says
I think it is fun to do almost everything with someone else. This dish sounds super.
Jerry E. Beuterbaugh says
Don't the Greeks find it offensive to refer to them as chickens?
Kathy says
This dish is definitely a winner, Catherine! Looks like you and Tammy did a great job using your imaginations! I love feta cheese…looks scrumptious!
Julia says
What an interesting way to prepare chicken! I am very intrigued and may have to try this Greek style recipe soon!
Christine says
Mmm...lemon, chicken, and you cook with your daughter! Or rather, your daughter will cook with you! Thanks for stopping by Foodie Fridays!
V says
Sounds delicious!!
Chiara says
great recipe,I love greek cooking ! Have a nice weekend, blessings, xo
Linda says
You did good with this one. Saving this one for later! Have a good weekend! Linda
Miz Helen says
Catherine,
This is such a lovely dish and we will just love your Greek Style Chicken Cutlet Bake. Thanks so much for sharing this awesome post with Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen
nipponnin says
Looks wonderful! You daughter sound really charming!
KC the Kitchen Chopper says
Awesome result with your cooking adventure to Greece. . Excellent that you could share the experience with your daughter. Fun. Thanks again for sharing deliciousness at #theWeekendSocial Always love seeing you Thursdays 9:00 PM EST. Pinned. http://www.theKitchenChopper.com
Richard Jones says
Another great recipe, I also found through #recipeofthemonth. I have never tried Greek food but will def try and make this one. Cheers Richard 🙂
Michelle @ A Dish of Daily Life says
Yum!! We eat chicken several times a week so I'm glad to have a new recipe to try. This looks so good! Off to pin!!
Jade @ Jonesin' For Taste says
I love cooking with my kids. It really creates such special memories and this sounds like a perfect recipe to make with little ones. I'm glad you stopped by the Merry Monday Linky party. Make sure to stop by again next week.
swathi says
Delicious chicken cutlet bake Catherine, you and tammy made a wonderful dish. Thanks for sharing with Hearth and Soul blog hop. pinning and tweeting.
Michelle says
I love everything about this! Spinach, feta, mushrooms. ..delicious. I've picked your wonderful chicken to feature at tonight's party. Thanks for sharing!