Recipe(tried): It's Grecian Chicken Night Once More.... Grecian Chicken Breasts and Cold Coriander Carrot Salad

Hi Everyone!

Today I pick up my Mama from the airport. She has spent a week up in New Jersey visiting my sister. They went to see the Jackie Kennedy Dress exhibit and did all sort of fun things.

To celebrate her homecoming, I will prepare one of her favorite dishes, Grecian Chicken. I will serve it alongside Cold Coriander Carrot Salad, Sliced Fresh Tomatoes, and for dessert fresh cantalope chunks.

Happy Cooking!! Gina

Grecian Chicken Breasts
serves 6

6 boneless, skinless chicken breasts, split
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 pkg. (8 oz.) 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!!!

Cold Coriander Carrot Salad
serves 8

1 lb. bag of carrots, washed, scraped and sliced
1/2 cup olive oil
juice of two lemons
zest of two lemons
3 fresh garlic cloves, pressed
salt and pepper to taste
1 Tbsp. fresh chopped parsley
1 tsp. ground coriander

Steam carrots til fork tender. Drain and place in serving bowl. In a flass jar, pour in the oil,lemon juice, zest, garlic and salt and pepper. Shake jar til well incorporated. Drizzle dressing on cold carrots and sprinkle parsley and coriander over. Delicious and refreshing!