Greek Portobello Chicken

Posted on March 20, 2006

This is a really delicious dinner that I created the other night. I originally made it for Sweetnicks ARF/5-A-Day Tuesdays but forgot to post it. So here it is today.

Greek Portobello Chicken
serves 4

1 recipe Greek Marinade (see below)
1 lb chicken
2 portobello caps, sliced
1 1/2 cups baby spinach (packed in)

Place marinade and chicken in a large bowl and let sit for 1-2 hours.

Preheat oven to 350 degrees.

In a large casserole, place portobello slices, followed by spinach and feta. Top with chicken and pour marinade over everything.

Cover and cook for 30-40 minutes until juices are bubbling around outside of the casserole.
Remove lid and cook for an additional 10-15 minutes until chicken is cooked through.

Notes: Serve with wild rice and a salad for a balanced meal. If desired, a little salt can be added to the recipe.

Greek Marinade

1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/8 tsp dry mustard
1 tbsp dried oregano
1/2 tsp dried thyme
1 tbsp chopped fresh parsley
1/2 tsp freshly ground black pepper
1/2 tsp dried rosemary

Combine all ingredients in bowl and whisk together until well combined.

If desired, fresh herbs can be substituted at a ratio of 1 tsp dried : 1 tbsp fresh.