Grčka pietina i spanać/ Greek chicken with spinach

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U grčkoj kuhinji se neki začini koriste u izobilju kao naprimer origano. Takodje i sok od limuna. Spanaća ima još dosta u bašti pa je ovo dobro došlo u ovom preukusnom jelu.

Sastojci

2 Kašike brašna
1/2 kašičice soli
1/4 kašičice crnog mlevenog bibera
1 Kašika soka od limuna
1 Kašika suvog origana
6 komada piletine
2 Kašike maslinovog ulja
500 g svežeg spanaća
1 1/2 šolja vode
1 kocka pileće supe
4 paradajza
2  krompira
2 lorber lista

Priprema

Izdinstamo na maslinovom ulju iseckan crni luk, pa dodamo piletinu na koju smo natrljali malo suvog začina. Pečemo sa svake strane oko 5 minuta.

U medjuvremenu oljustimo , isečemo na krupne komade krompir i skuvamo (oko 15 minuta).
Paradajzu zasečemo krst na dnu i potopimo ga u vodu koja vri oko 1 minut. Tako će se lakše oljuštiti. Iseckamo pa dodamo u piletinu. Dodamo i sve začine,  iseckan beli luk, sok od limuna, kao i  krompir kad je kuvan, Dolijemo vodu, posolimo  pobiberimo.
Stavimo isečen spanać i poklopimo. Spanać če biti gotov za oko 5 minuta.

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Greek Chicken with spinach

Greek kitchen uses certain herbs often. Like oregano and lemons. There is still fresh spinach in the garden, which is perfect to this very tasty dish.




Ingredients

• 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• • 6 boneless,  chicken 
  • 2 tablespoons olive oil
  • 1 1/2 cups water
  • 1 cube chicken bouillon, crumbled
  • 2 cups loosely packed torn fresh spinach leaves
  • 4 ripe tomato, chopped

1. Create
2. On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
3. With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
4. In large skillet, heat oil over medium heat. Cook chicken 5 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken . Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. 
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