Greek Chicken & Orzo

One of the best things about summer is Greek Fest. If you have never been to one, you should find your local Greekpalooza and try all the wonderful food that you will find there. Greek is one of my favorite kinds of food, and one thing I can never get enough of is Greek-style chicken. This dish takes a little longer than I'd like it to on a weeknight, but really has great flavor, and I can usually get 1-2 days of lunch out of the leftovers.

Greek Chicken
2 Tbspn Flour
1/2 tspn salt
1/4 tspn black pepper
1 tspn dried oregano
1/4 # crumbled feta cheese
1 Tbspn fresh lemon juice
2 Tbspn olive oil
1 1/2 C water
1 Cube Chicken Bouillon
6 Boneless, Skinless Chicken Breasts
2 Cups loosely packed, torn spinach leaves
1 Ripe Tomato, chopped

Directions:

1) On a large plate, combine flour, salt and pepper - set aside. In a small bowl, combine cheese, olive oil, lemon juice and oregano.

2) With a meat mallet (or soup can if needbe), pound each chicken breast to 1/2 thickness. Spread cheese mixture on each chicken leaving 1/2" border. Fold chicken breasts in 1/2 and secure with a toothpick. Roll chicken in flour

3) In large skillet, heat oil over medium heat. Cook each chicken 1-2 minutes until golden brown on each side. In a small bowl, whisk together the water, the bouillon and the remaining flour - pour over the chicken in the pan. Add spinach and tomato to pan and bring to a boil. Simmer for 8-10 minutes or until chicken is cooked through. Discard toothpicks.

Greek Orzo

1/4 C olive oil
1/2 C fresh lemon juice
1/2 C pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 tspn finely chopped oregano
1 (8 oz) package of crumbled feta cheese
1/2 # dried orzo pasta
1 C chopped fresh parsley

Directions:

1) Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.

2) Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.