Greek Style Stufffed Chicken

Greek Style Stuffed Chicken

Ingredients:
-2 lbs chicken thighs (You can use breasts if you prefer, but I often use thighs because they're cheap, tasty, and my husband loves them)
-2 tbsp extra virgin coconut oil
-1 onion, diced
-2 cloves of garlic, minced
-2 tsp dried oregano
-8 oz fresh spinach
-1 roasted red pepper, diced
-1/4 cup chopped sun-dried tomato
-4 oz feta cheese, crumbled
-1 tsp orange zest (save the orange for later!)
-1/4 cup balsamic vinegar
-juice of 1 orange
-1/2 cup chicken stock
-sea salt and pepper to taste

Directions:
-Heat the coconut oil in a large saute pan over medium heat. Add in your chopped onion and minced garlic. Season with sea salt and oregano. Saute until transluscent, about 3 minutes.
-In the mean time, place your chicken thighs between two pieces of plastic wrap or parchment paper. Pound them out with a rolling pin or frying pan until they are about 1/8 inch thick. If you are using breasts, butterfly them first (split open like a book with a sharp knife), and then pound them out.
-When your onions and garlic are transluscent, add the spinach to the pan along with a splash of water. Cover the pan just long enough for the spinach to wilt. It will only take a minute. 
-When the spinach has wilted, remove the mixture from the pan and into a large mixing bowl. Add to the bowl the sun-dried tomato, roasted red pepper, orange zest and feta cheese. Stir to combine. 
-Taste the mixture. Adjust with sea salt and pepper to your preferences.
-Season your chicken thighs with salt and pepper, both sides. Take one of your pieces of chicken and lay it flat in front of you. Spoon about 1/4 cup of the filling onto the lower 1/3 of the chicken (use about 1/2 cup if using breasts). Roll the meat up tightly and secure with toothpicks. Don't worry if some falls out the ends. That's to be expected. Repeat this process with all of the meat.
-In the same pan you used to saute the onions, heat the other tbsp of coconut oil over medium high heat. When the oil is smoking, add your chicken rolls into the pan. Let brown until deeply golden on all sides.
-When the chicken is browned, remove from the pan and set aside to a plate. Add your balsamic vinegar into the pan. This is your deglazing agent! As it smokes up, scrape up all of the brown bits on the bottom of the pan with a wooden spoon. Those borwn bits are major flavor! Squeeze the juice of the orange into the pan.
-Add the chicken back into the pan. Add enough chicken stock so that it comes halfway up the chicken. Bring the liquid to a boil, and reduce it to a simmer. Cover and let the chicken simmer in the pot for 10 minutes.
-When the chicken is finished cooking, remove it from the pan. Leave the pan uncovered and let it simmer to reduce for an additional five minutes. Taste the sauce and season with salt and pepper.
-Spoon the sauce over the chicken for service. Enjoy!

*Please use organic ingredients when possible.

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