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Carolyn's Greek Stuffed Chicken Cutlets

Adding more white wine and lemon juice will only improve this dish.


  • 6 chicken cutlets (pounded)
  • 1 bag of spinach
  • 3 tomatoes (diced) – don’t use canned
  • Feta cheese (crumbled)
  • Onion (chopped)
  • Garlic (finely chopped)
  • Breadcrumbs
  • 1 cup White Wine (or more!)
  • 1 cup Chicken broth
  • 3-4 TSP Lemon juice
  • Bay leaf
  • EVOO
  • Salt & pepper
  • Toothpicks

The Method

Preheat oven to 350. Sauté garlic and onion in EVOO. Add a little juice lemon and a 1/4 cup wine. Add tomatoes, spinach and salt and pepper and sauté until almost soft. Lay out chicken. Top with spinach filling in center, add feta cheese, sprinkle a little breadcrumbs and roll up cutlet with toothpicks. Leave leftover filling in pan. Add chicken broth, rest of wine, more lemon juice (don’t be afraid), bay leaf and heat until boiling. Season a little more. Add rolled/stuffed cutlets in. Let it get hot, then put in oven (in same frying pan) for 35-40 minutes. (If you use thin cutlets, will take less time.) Serve with rice or couscous. Yum.

What to learn more about Carolyn?

Visit her bio here.