Reviewed: Jul. 2, 2008

I followed the basic recipe with a few changes some of which I got from the reviews. I added garlic to the sauce and I used chicken broth instead of the bullion and I added some cream for a little more richness, used a bit more flour due to using more liquid and I added oregano to the sauce. It took more than 10 minutes to simmer, I would say more like 20 to 25 and I waited to put the tomato in the last 10 minutes and I seasoned the tomato with pepper and oregano also and then added the spinach the last two minutes. I served this with rice and a salad of greens with olives and a bit of feta cheese with a vinaigrette dressing. I must say this dish was a huge success. Thank you for the recipe.

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MARYMAYBE

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: Jun. 20, 2008

Awesome recipe! It is full of flavor, and looks very pretty! I took other reviewers advice, and used 1 1/2C of chicken broth instead of the cube. I also needed more flour to coat the chicken. Will definately make again!!

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syaskiewicz

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

Living In: Cashiers, North Carolina, USA

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Reviewed: Jun. 8, 2008

Average Dish, Pretty salty, and just not as yum as I hoped it would be. However, my hubby loved it, so perhaps I will tweak it a little more and give it another shot in the future. Perhaps some fresh basil, full fat Feta will do the trick.

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TIPPIEJAX

Cooking Level: Expert

Home Town: Tempe, Arizona, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jun. 7, 2008

This meal was excellent; however, I did make a few changes. I used 1 1/2 cups chicken broth instead of water and chicken cubes and added 2tbsp butter. I also simmered the chicken for about 30-45 mins and added the spinach towards the last 5 mins so that it woulded be too wilted or discolored. Served with Burnt butter rice from this site but used couscous in place of the rice that was cooked in chicken broth with garlic. All was tasty. Chicken was very tender and had lots of flavor. If you like thicker sauce I suggest adding corn starch mixed with a little broth or water. Happy Eating.

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Salsamm7

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hubert, North Carolina, USA

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Reviewed: Jun. 5, 2008

One of my ALL TIME FAVORITES!!! Thanks for the great recipe. It's perfect as is. I think the reviewer who completely changed the recipe then gave it 2 stars is nuts.

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CAWENNER

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Reviewed: Jun. 1, 2008

This was ok. I did eat it, and it wasn't bad, but I probably wouldn't make again. Just not that special.

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RecipeEmma

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Reviewed: May 16, 2008

mmmm yum. try it with white wine in the cooking broth and without the tomatoes and serve it with rice...heaven on a plate.

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A-Stat

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Reviewed: May 9, 2008

Pretty good recipe. I added some red pepper flakes (per another reviewer's suggestion) for a little extra kick.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: May 3, 2008

Not a memorable dish. My husband cooked this (of the two of us, he's the one who enjoys cooking the most) and felt it was too much work. Chicken and feta and spinach and tomatoes together sounded terrific, but it just wasn't as flavorful as we were expecting.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 30, 2008

Good basic recipe. I used spinach, garlic, and crushed red pepper as well as the feta, lemon, and oregano for the stuffing. I browned the chicken and then baked them at 350 for 30min. Using the same skillet that I browned them in, I added flour, chicken stock, and garlic to make a quick sauce to put over the chicken, then sauteed spinach and tomatoes in the sauce. All served with lemon infused couscous made for a meal they raved about at the firehouse!

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Diana

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Reviewed: Apr. 29, 2008

Yum! A very nice change from the usual chicken dinners but incredibly easy to prepare. If you need to thicken up your broth sauce at the end, you can take 1/4 cup of cold water and add 2 T corn starch. Stir well and whisk it in with the sauce over heat, let simmer another 2 minutes. Surprisingly my young kids loved this.

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LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Apr. 24, 2008

This recipe keeps calling me back. I rated it 3 stars the first time, and I don't know why, maybe I was grumpy that day. It is a wonderful tasty recipe that never fails.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Apr. 22, 2008

Love this chicken! So moist -the feta and spinach absolutely make this dish. Great for next day leftovers.

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JAYNIE1

Cooking Level: Expert

Home Town: Jamul, California, USA

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Reviewed: Mar. 18, 2008

This was good...but 2 tablespoons of flour is NOT enough to coat the chicken...I will make this again but with changes. First I will definitely dredge the chicken in way more flour, and I also found that it was a little bland for my taste and even after adding lemon and oregano to the mixture that was poured over it was still missing something...I will definitely play with it, but overall a good meal.

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Mar. 15, 2008

Easy, yummy, and healthy too! My mods: More spinach, a large heirloom tomato from the farmers market, and half the salt if using a bouillon.

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JULIE in NL

Cooking Level: Expert

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Mar. 8, 2008

Very tasty recipe! This was good for something other than the ordinary.

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LES

Cooking Level: Expert

Living In: Dearborn, Michigan, USA

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Reviewed: Feb. 27, 2008

everyone loved it! I used snap peas instead of spinach, otherwise didn't change anything.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 26, 2008

My family really enjoyed this recipe. I also stuffed the cheese, lemon, oregano and spinach into slots in the whole breasts, as it is easier to brown this way. I used fresh oregano, and added some sun dried tomatoes and garlic to that mixture. I also cooked it in the oven with broth and wine, and extra garlic and oregano, then cooked the sauce down after the chicken was done. Next time I will double the sauce. Very good!

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BenevolentEmpress

Cooking Level: Expert

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Reviewed: Feb. 18, 2008

This was just ok.

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SAMMY

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Reviewed: Feb. 6, 2008

Absolutely delicious. Followed the recipe except instead of cooking on the stove, I browned and then baked at 350 for 30 minutes. Rice & potatoes on the side...

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