This is a classic recipe for those who don’t have a lot of ingredients on hand and pull the excuse “I don’t have time to cook”. This recipe is super easy and great way for you to get your intake of protein, vegetables and carbs.
As the weather begins to warm up, I take advantage of afternoon breaks and head to the Union Square Farmer’s market to see what fresh food they are offering this season. Shopping at your local farmers market is really the best way for you to get the freshest ingredients. You are also conserving fossil fuels because your food isn’t traveling far AND your dollars also stay within the community to help support our farmers! It’s a win, win, win situation folks! I purchased the spinach and feta cheese from the USQ Farmers’ Market for this recipe 🙂
Using your handy steamer, place the spinach leaves in steamer and cook for 6-8 minutes. It may seem like you have way too much spinach, but trust me, it wilts down to a little amount. Add spinach to the bowl of feta and mix until all is incorporated.
You should marinade the chicken for a half hour-2 hours, depending how much flavor you want. I marinaded mine in lemon juice, olive olive, sea salt and pepper. Once it is done marinating, take your first chicken breast and place in breadcrumbs. Make sure you cover both sides of the chicken with the breadcrumbs.
Repeat the process for each piece of chicken and then place in casserole dish. Some people place toothpicks in the center of the chicken to hold together, but it really is not necessary because they hold together if you wrap the end of the chicken and place on the bottom.