You may also like
Categories:
tomatoes red onion kalamata olive olive oil cinnamon spinach Feta cheese Parmesan cheese heavy cream eggs chicken breasts salt
Viewed: 35 - Published at: 8 years agoIngredients
- 4 medium plum tomatoes, cut in 1/4-inch cubes
- 1/4 cup red onion, coarsely chopped
- 1/4 cup kalamata olive, pitted and sliced
- 2 tablespoons olive oil
- 3 -4 teaspoons greek herbs, to taste (ground fennel, oregano, crushed dried mint leaves, thyme)
- 1 dash cinnamon
- 20 ounces frozen chopped spinach, thawed and drained
- 8 ounces feta cheese, crumbled
- 1 1/2 ounces parmesan cheese, grated
- 1/4 cup heavy cream
- 2 large eggs, beaten
- 1 1/2 lbs boneless skinless chicken breasts
- salt and pepper, to taste
Method
- Preheat oven to 350°F.
- Place tomatoes, onions, and olives in a bowl. Season with salt, pepper, herbs, and a dash of cinnamon; drizzle with olive oil and toss to distribute evenly.
- Reserve 1/4 cup of the crumbled feta, 1/4 cup of the grated Parmesan cheese, and 1/2 cup of the tomato mixture in separate dishes; set aside.
- Combine eggs, cream, crumbled feta, and Parmesan cheese in a large bowl. Beat with an electric mixer or wire whisk until blended.
- Add the drained spinach and tomato mixture and stir until thoroughly combined.
- Pour into a greased 3-quart casserole dish.
- Season chicken with salt, pepper, and herbs; place on top of spinach.
- Top with reserved tomato mixture.
- Sprinkle with reserved feta and Parmesan.
- Bake for about 1 hour or until chicken is done.
- Let sit about 10 minutes before serving.
