Stuffed Chicken with Spinach and Feta (slow cooker)

Serve with rice, pasta, or potatoes. Put on some Greek music. Add some bread and olives. Voilà! (Ορίστε! /oríste/)

Γεμιστό κοτόπουλο με σπανάκι και φέτα (Greek)

/gemistó kotópoulo me spanáki kai féta/

Εξυπηρετεί 6

/exypieteí éxi/

4 Tbs. (55 g) (diary-fee) organic butter

2 Tbs. (3 g) organic shallots or onions, chopped

organic garlic cloves, minced

1 pound (455 g) organic frozen spinach, defrosted and squeezed dry

black or lemon pepper

pinch or two grated nutmeg

1 cup (120 g) (dairy-free) crumbled feta cheese

3-6 organic chicken breast, cut in half

1/2 cup (120 ml) (nitrate free) white wine

2 cups (480 ml) organic chicken broth

lemon-dill sauce (see below)

ένα / EN-a/ 1. Melt the butter over medium-high heat and sauté the shallots/onions.

δύο /THEE-oh/ 2. Add and sauté the spinach, pepper, and nutmeg, until the spinach is dry. Remove and set aside.

τρία /TREE-a/ 3. When spinach is almost cool, stir in the feta.

τέσσερα /TESS-air-uh/ 4. Place chicken on a cutting board that has butcher paper. Pound the chicken flat. Season with pepper.

πέντε /PEN-day/ 5. Place about 2 Tbs. (30 g) of filling in the center of each beast.

έξι /EX-ee/ 6. Roll them up and tuck the sides in, then secure with a toothpick.

εφτά /EF-TA/ 7. Melt the butter over medium-high heat and brown the stuffed chicken.

oκτώ /oc-TOH/ 8. Add to the slow cooker.

εννιά /en-NAY/ 9. Add the wine to the skillet and scrap the brown bits.

δέκα /THEK-a/ 10. Pour over the chicken with the broth.

έντεκα /éndeka/ 11. Cover and cook hight 2 1/2 hours or low 4-5 hours until temperature of the chicken is 160F (71C)

δώδεκα /dódeka/ 12. Remove the chicken, cover with foil, and rest 5 minutes.

δεκατρείς /dekTRÍA/ 13. Remove the toothpicks and cut each chicken breast in half on the diagonal into 3 pieces.

δεκατέσσερα /dekaTÉSERA/ 14. Serve in the lemon sauce.

Lemon-Dill Sauce

Σάλτσα λεμονιού και άνηθου

/sáltsa lemonioú kai ánithou/

Makes about 3 cups (720 ml)

2 Tbs. (30 ml) (dairy-free) organic butter

2 Tbs. (15 g) (gluten-free) flour

1 1/2 cups (360 ml) organic chicken broth

1 cup (240 ml) (dairy-free) yogurt

grated zest of 1 organic lemon

2 Tbs. (30 ml) lemon juice

2 Tbs. (30 ml) chopped dill (= 2 tsp./10 ml dry)

1. Melt the butter over medium heat.

2. Whisk in the flour and cook until the sauce begins to bubble, 2-3 minutes.

3. Whisk while adding the broth until it begins to boil. The sauce should be thick.

4. Stir in the yogurt, lemon zest and juice, plus the dill.