Spinach & Feta Chicken - Recipes | Pampered Chef US Site
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Cooking tools:
- Close cut
- Coated chef's knife
- Measure mix pour
- Baking sheet
- Scoop
- Garlic press
- Simple slicer
- Oven
- Mixing bowl
- Chef's knife
- Spoon
- Measuring spoon
- Spatula
- Plastic wrap
Ingredients
- 10 oz (300 g) “B”-size red potatoes (about 5 potatoes)
- 1 firm plum tomato
- 10 oz (300 g) frozen chopped spinach, thawed, drained, and patted dry
- 1 pkg (3.5 oz/99 g) reduced-fat crumbled feta cheese
- 1 garlic clove
- ⅛ tsp (0.5 mL) salt
- 4 4–5-oz (125–150-g) boneless, skinless chicken breasts (see cook’s tip)
- 3 tbsp (45 mL) panko breadcrumbs
- 1 tbsp (15 mL) Greek Rub, divided
- 1 tbsp (15 mL) olive oil, plus additional for spritzing
- ½ cup (125 mL) 2% plain low-fat Greek yogurt
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) fresh chopped dill
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