Cousin Cosmos Greek Chicken Food

COUSIN COSMO'S GREEK CHICKEN

Steps:

• On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
• 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.
• In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 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 breasts in pan. 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. Discard toothpicks before serving.

COUSIN COSMO'S GREEK CHICKEN

Steps:

• On a large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
• 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.
• In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 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 breasts in pan. 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. Discard toothpicks before serving.

COUSIN COSMO'S GREEK CHICKEN (VEGAN-STYLE)

Steps:

• Preheat the oven to 425 degrees F.
• Whirl together the lemon juice, oregano leaves and cilantro leaves in a food processor with 1/4 cup olive oil, salt, and pepper. On a dinner plate, pour out the panko bread crumbs.
• In a mixing bowl, toss the eggplant slices together with the herb oil so they are all equally coated. Take each slice, drain off excess oil and coat with panko bread crumbs, like you bread chicken pieces. Set aside oil when done to use when making sauce.
• Spread out on a flat baking pan. Roast for 10-12 minutes, until the eggplant softens and begins to crisp in the oven.
• While the eggplant is baking, add spinach and tomato to medium frying pan. Add sauce ingredients to leftover olive oil marinade and whisk together with a fork until completely incorporated. Adjust the amount of vegetable broth to achieve your desired consistency.
• Slowly add to the frying pan. Cover, turn heat on medium-low, and simmer 5-10 minutes, stirring occasionally.
• When eggplant is done, plate each serving with one slice, portion out approximately 3/4 oz feta crumbles on top, place another eggplant slice over the crumbles and cover with heated sauce, spinach and tomatoes. Serve immediately.