This chicken I’ve made for many years, but tonight I got the idea to add bacon to this dish and well, we really liked that addition! This goes well with a Greek salad but I have served it with broccoli and sauteed leeks as well. I make my own Cavender’s Greek Seasoning, but you can use Cavender’s no-salt Seasoning if available. Otherwise, just black pepper, thyme and oregano. This recipe is Induction friendly.
This dish doesn’t freeze too well as the homemade mayo tends to separate upon freezing and reheating.
4 boneless, skinless chicken breasts
10 oz. pkg. frozen spinach
½ c. Feta cheese, crumbled and rinsed well with cold water in strainer.
2 oz. onion, chopped
¼ Parmesan cheese
1 c. total my homemade mayonnaise: https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/
4 slices finely chopped bacon
½ tsp. my homemade Cavender’s Greek Seasoning
½ c. crushed plain pork rinds
DIRECTIONS: Preheat oven to 400º. Cut chicken breasts in half, making 8 pieces. Using 1/4 c. of the mayo, baste each piece of chicken on both sides and set aside. If using whole pieces of bone-in chicken, make several slits in the flesh with a knife first to speed up cooking time. In a medium bowl, stir spinach, Feta cheese, chopped onion, dill and Cavender’s seasoning. Add 3/4 c. of the mayo and stir well.
Pour spinach mixture into baking dish (no need to grease pan). Now place chicken pieces on top of the spinach mixture. Sprinkle pork rinds and Parmesan over the pieces of chicken. Place the finely chopped bacon over entire dish, being sure some gets on each piece of chicken. Place in 400º oven and bake for about 1 hour 15 minutes. For a faster-cooking dish that will be ready in only 45 minutes, pound chicken breasts with mallet before brushing with mayo. This dish is chock full of nutrients, including 168% of selenium, 129% vitamin B12, 110% riboflavin recommended daily requirements! And lots more other good stuff!
NUTRITIONAL INFO: Makes 4 servings of 2 pieces of chicken each. Each serving contains:
734 calories, 63.5 g fat, 5.25 g carbs, 2.75 g fiber, 2.40 g NET CARBS, 46.6 g protein, 655 mg. sodium