Tipsy Greek Chicken- Which Came First, the Greek Chicken or the Egg?

Which came first, the Greek Chicken or the egg?

The Wrinkled Egg, that is. 

And one of the best reasons to visit Flat Rock, NC, well, except for the
Flat Rock Playhouse...

Or Carl Sandburg's House...

Yes, I'm missing home a bit today.

But, back to the Egg.
So, this Christmas I received a beautiful dish from my family (From The Wrinkled Egg) knowing it would be great for a food photo (said the giver). And realizing just how special it was, I knew I had to create a special dish to show it off.

My first time creating a dish for a dish!

I used all the best ingredients... wine, olives, garlic, tomatoes, chicken, spinach and feta cheese... and did I say wine?  Yea, the good stuff, all seasoned with a new favorite Greek Seasoning from Penzeys
 (a very good excuse to visit their store today.)

So simple!  And the prettiest dish I've ever put in the oven.

And while it cooked, I sauteed up some spinach.

And it all ended up tasting even better than it looked.


The perfect dish for the perfect dish.

Tipsy Greek Chicken over Spinach

4 boneless, skinless chicken breasts cut into cubes
1 c. various olives, red peppers, garlic cloves from your local grocer's olive bar (if you don't have one, opt for olives pitted in jars.)
1 carton grape tomatoes
Greek Seasoning (I used Penzeys, but there are several out there to choose from.  Just make sure to check the ingredients as the popular ones often have MSG and corn starch)
1/2 c. white wine
3/4 c. chicken broth
Salt and pepper to taste
1 block feta cheese, cut into small cubes
1 package fresh spinach

Place the cut-up chicken breast, olives (etc.) and tomatoes in a roasting pan.  Season with salt, pepper and quite a bit of Greek seasoning to coat.  Pour over the white wine and broth (Just pour to about 1/2 way up the pan as needed).  Bake at 350 degrees for about 45 min. until chicken is cooked through (stirring a few times throughout to make sure the chicken doesn't stick together). While this is cooking, saute the spinach in a large skillet with oil. Salt and pepper and cook on med-high until just wilted. Once the chicken is done, remove from oven and add in cubed feta. Plate on a bed of spinach. It is also great over rice.


  1. Sounds delicious Diana. My mom used to make something like this all the time. One of my favorites I completely forgot about it. I love that you served it over sauteed spinach.I can't wait to try it. Hopefully next week when I have a kitchen again.

    1. Thanks Lane! And I can't wait to see pics of the new kitchen... how exciting!!!! :-)


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