Friday, July 3, 2009

Greek Chicken

1 chicken breast per person
3 pieces for bacon per chicken breast (could be turkey bacon)
3 tablespoons crumbled feta per breast
juice from 1/2 lemon for each breast
olive oil
garlic powder
1/2 tablespoon of butter per breast

Cook bacon until crisp, drain, cool and cut into small pieces. Place in small bowl with feta cheese.
Put chicken breast one at a time between sheets of plastic wrap and pound until thin. Sprinkle with oregano, garlic powder and small amount of lemon juice. Add bacon feta mixture and roll tightly -- you may hold it with a tooth pick if desired. Continue with each addition breast.

Heat olive oil in a saute pan. Add chicken seam side down. Cook over medium to high until brown about 5-7 minutes. Turn and cook 5-7 minutes on other side. Turn down heat and add lemon juice on top of breast and around in pan. Cover and cook 5 minutes more. Remove breast from pan and add remaining lemon juice. De-glaze pan and add butter cook until sauce starts to brown. Place chicken on serving platter and pour sauce over top.

Original recipe by April.