I had my doubts about combining feta with mashed potatoes but it was totally worth the risk! Enjoy!
Check out Step 2 for a short cut for making roasted/mashed potatoes in about half the normal cook time!
Ingredients:
- Chicken breasts (not thin cut, get normal/full sized)
- Spinach
- 1 lemon
- 1/2 stick of butter
- Heavy Cream
- Crumbled Feta
- Rosemary
- Thyme
- Spices: garlic powder, onion powder, oregano, salt, peppter
- Olive Oil
Instructions:
Step 1: Chicken
Pre-heat over to 400 degrees. Season both sides of the chicken breasts with salt, pepper, online and garlic powder, oregano, and fresh thyme. Pour 2 tablespoons of olive oil into a pyrex dish lined with tin foil. Coat chicken in olive oil but placing them in the pyrex dish and flipping them over. Pour 1 tablespoon olive oil over the chicken. Pour 3 tablespoons of balsamic vinegar over the chicken breasts. Put in oven. Cook for about 30 minutes (until done).
Step 2: Potatoes
Want to get the potatoes done quickly? Bring water to a boil. Cut potatoes into 1 inch cubes. Place in boiling water for 8 minutes. Remove and place on a cookie sheet. Add chopped fresh rosemary to the cookie sheet then season with salt and pepper. Pour some olive oil on the cookie sheet with the potatoes. Place in oven to crisp up (about 7 minutes).
When the chicken is about 5 minutes from being done, take the potatoes out of the oven. Put into a mixing bowl and use a masher (or two forks) to mash your potatoes. Add 1/2 cup of feta, 1 tablespoon of butter, and 1/4 cup heavy cream to the bowl and mix well. Season to taste.
Step 3: Spinach
Melt 1 tablespoon of butter in a pot. Add spinach. Add juice of 1/2 lemon. Cover with lid and stir occasionally until wilted. Season with salt and pepper to taste.
Step 4: Put it on a plate!
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