Spinach Feta Chicken - Chef Kip Peters, Executive Chef, South Bend Country Club

Here's a chicken dish done in the Greek style from Chef Peters' nearly limitless collection of recipes.  With the Feta cheese and lemon you'll feel like your sailing the Greek Isles when you sample this dish.

Ingredients:

6 bone-in, skin-on chicken breasts
8 oz. leaf spinach or baby spinach
4 shallots, chopped
2 oz. butter
6 oz. Feta cheese
1 tsp fennel seed, crushed
Salt, pepper, paprika, granulated garlic to taste
Juice of one lemon

Carefully separate skin from meat to form pockets on the chicken breasts.

Preheat oven to 425 degrees.

Saute shallots and spinach in butter in a large skillet.  Add crushed fennel seed.  Crumble feta cheese and add.

Stuff breasts under the skin with the saute'd mixture.  Rub chicken with salt, pepper and paprika.

Bake for 20 minutes.  Remove from oven and pour lemon juice over chicken.  Return to oven and bake for an additional 10-15 minutes or until chicken is done.  Serves