Good Afternoon Everyone!

We woke up this morning to cool weather and it was lovely but now it has warmed up again...

I need to make something easy after yesterday's feast...

I am in the mood for my favorite chicken dinner: Grecian Chicken. Tonight I will serve it with Carrots, Roasted Potatoes with Rosemary and Garlic Herbs, and a salad.

Have a good weekend! Gina

Grecian Chicken Breasts

serves 6
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!

Roasted Potatoes with Rosemary and Garlic Herbs

serves 4

3 red potatoes, washed and cut into quarters
2 T. olive oil
4 T. butter, softened
1/2 c. onion, chopped coarse
1 t. paprika
1 5-inch sprig fresh rosemary
1 t. ground black pepper
1/2 t. salt
1 T. parsley
1 t. garlic powder

Mix all the ingredients except buter with the potato quarters so that they are well covered with mixture. Melt the butter in a skillet and over med. heat brown the potatoes and onions a bit. Preheat the oven to 350, put the entire mixture in a casserole dish and roast in oven for 40 minutes stirring often and until tender.Baby Carrots with Brown Sugar and Mustard
Cold-Weather Cooking by
Sarah Leah Chase, pg. 81

makes 6 servings

1 lb. baby carrots
3 T. butter
2 1/2 T. light brown sugar
1 T. grainy Dijon mustard

Steam carrots til crisp tender, 8 minutes. Melt the butter in a skillet, stir in the sugar and mustard to make a smooth sauce. Add the cooked carrots and toss to coat. Cook one minute more and serve at once.*

*I leave the carrots in the skillet the entire time the chicken is cooking so that they are fork tender and thoroughly glazed and sweet. Cover the skillet and put on med. low and watch.