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Course : Entree
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Chicken with Spinach and Cheese

From Diana Rattray,
Your Guide to Southern Food.
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This chicken recipe includes cottage cheese, Parmesan cheese, egg, garlic, spinach, and oregano, rosemary and thyme.

INGREDIENTS:

  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 cup cottage cheese, small curd
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • pinch pepper
  • 1 (2 1/2 to 3 pounds) broiler chicken
  • 2 tablespoons olive oil
  • 1/8 teaspoon dried leaf oregano, crushed
  • 1/8 teaspoon dried rosemary, crumbled
  • 1/8 teaspoon dried thyme, crushed

PREPARATION:

Combine spinach, cottage cheese, beaten egg, Parmesan cheese, salt, garlic powder, and pepper; stir well and set aside. Remove giblets and neck from chicken; discard or reserve for other uses. Place chicken on a work surface, breast side up. Cut completely through breast bone. Turn chicken over; flatten chicken back, breaking breast and rib bones.

Turn chicken breast side up. Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand under the skin and against the meat to loosen the skin. Spoon the spinach mixture into the pockets under the skin.

Place chicken, breast side up, in a roasting pan. Combine olive oil, oregano, rosemary, and thyme; brush generously over the chicken. Bake, uncovered, at 375° degrees for 1 hour, or until chicken is done.
Serves 4.

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