Hellmann's "Opa!" {Greek Style} Chicken

I recently found out that Hellmann's brand and I have something in common: We both believe that great meals start with real, quality ingredients.

I can't deny that you will find way more decadent desserts around here than I care to admit. If you're trying to watch your figure {or get ready for bikini season} you may not want to go clicking around in these archives. You got me there.

But if you take a close look, almost all of the recipes I share around here are made completely from scratch.

You know why? So I can rationalize eating more of them know exactly what's in them.

That's important to me because I love food... and I like it even more when it's "real". Imagine that.

Sadly, I can't take the credit for this concept. Hellmann's {and grandmas all over the world} have been doing this for 100+ years. And if that doesn't call for a celebration, then I don't know what does.

In order to mark this momentous milestone year, Hellmann's has teamed up with Chef Mario Batali to show that -- while they're certainly no newbies to the food scene -- their product never goes out of style.

Like the Jackie O. of condiments.

Hellmann's has been around long enough to have gained a great reputation and star in some of your all-time favorite recipes. And the best part is, its classic flavor works great with updated versions of your best-loved dishes.

To demonstrate its versatility, Mario {we're on a first name basis now} whipped up a few old school recipes with a new school twist to show just how adaptable and relevant Hellmann's has remained over their century of existing.

I got a sneak peek at what Mario did with some old favorites, and let me tell you, it was enough to inspire me to get into the kitchen and try my hand at some spin offs on his innovative dishes.

I took Mario's sassed-up version of Favorite Parm Chicken and sent it on a flavor-trip to Greece! Fragrant basil and mint, Kalamata olives, tomatoes, peperoncini, and feta cheese make this dish anything but ordinary. Using Hellmann's Light Mayonnaise keeps the chicken from drying out, making each bite juicy and delicious {and a little more figure friendly}!

{Note: I know some of you are not fans of the idea of mayo. Neither is my husband... but he had zero complaints about this dish. I urge you to give it a try!}

Feeling inspired to create your own twist on a Hellmann's classic? Click here for ideas and enter your recipe for a chance to win a trip to NYC and a seat at Mario's table for a centennial celebration!

Disclosure: I was selected for this opportunity through Yummly's Brand Partner Blogger Network and will be compensated for this post. As always, the opinions written here are all my own! :)

Hellmann's "Opa!" Chicken
Adapted from Chef Mario Batali & Hellmann's

4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon oreganoew
1 teaspoon dried basil
1 teaspoon dried, crushed mint
1/2 cup Hellmann's Light Mayonnaise {or Mayonnaise Dressing with Olive Oil}
1/4 cup, plus 1 tablespoon  reduced fat feta cheese, divided
1 tomato, diced
1/4 cup Kalamata olives, pitted and chopped
4 peperoncini peppers {stems removed}, chopped
Optional: 4-5 fresh basil leaves, chopped
              4 lemon wedges

1. Prepare a sheet pan by covering with foil. Preheat the oven to 425 degrees.

2. In a small bowl {or a ziptop bag}, combine salt, pepper, dried basil, and mint. Season chicken breasts evenly with mixture, on both front and back.

3. In a medium bowl, add mayonnaise and 3 tablespoons of feta cheese.  Stir to combine.

4. Dip chicken breasts in mayonnaise mixture to coat evenly, or spread mayonnaise mixture evenly with a spoon or silicone basting brush over each chicken breast. {Make sure to do both sides.}

5. Bake for 15-20 minutes {depending on thickness of chicken breasts}, until cooked through and juices run clear.

6. Remove from oven and top with tomato, olives, peppers, and basil if desired. Sprinkle with remaining feta cheese. Squeeze fresh lemon juice over top {or serve with lemon wedges}, if desired, and serve hot.

Works For Me!

Have I mentioned that I am now working two jobs? {One that I like WAY more than the other, but that pesky graduate degree in Education won't release it's grasp on me. I like kids... I just dislike teaching them against their will. :P }

I am lucky enough to be able to work mostly from home for my newer job as a marketing assistant for a fantastic author. Let me tell you, had I known how fabulous working from home can be, I would have insisted on doing so long ago. {Strike that. Fitting a classroom of 30 kids into my eensy weensy living room may have been a tad tricky - and a bit weird & illegal - now that I think about it.}

Aside from the fact that I am getting to write almost all the time {which I adore. Except for when I can't think of a darn thing to say.}, I am also enjoying the benefits of having my home as my workplace. Here are just a few things I've come to appreciate about it:

1. Working in my pj's. {Don't lie. I know you other work-from-homers do it, too.}
2. The fact that having bedhead and no makeup is completely acceptable in this workplace.
3. Typing, emailing, & social networking... from my big, cozy couch.
4. Using Starbucks as my conference room. {Although I could do without smelling like strongly brewed espresso all day afterward.}
5. Spending virtually no money on gas and transportation.
6. Being able to talk to myself and not have people around me think I'm nuts. {Except my husband when he comes home for lunch, but he knew what he was getting into when he put a ring on it.}
7. Setting my own schedule. I'm a creature of habit.
8. Having Food Network on mute in the background while I work. {I have no idea why I enjoy this, but I do.}
9. Being able to have something baking, or rising, or cooling while I'm getting other things done. It's like double productivity.
10. Never forgetting my lunch at home.

Don't worry, I still have to interact in person at my other job, so I won't go all Emily Dickinson on you. :)

Anyway, I realize this has nothing to do with food. I'm gettin' there.



Nestled snuggly in a whole wheat pita pocket. :)

We are finally starting to feel settled in to our new place, which means one thing: I'm back in the kitchen! Last night I made some tasty Greek Spinach & Feta Turkey Burgers with Cucumber-Dill Yogurt Sauce for dinner and they were delish. So good, in fact, that I had the leftovers for lunch today. :) I made them in my cast iron skillet, but you can grill them up or even turn them into meatballs. I've tried them all three ways and they turn out great.

Looks like a turkey burger daisy. Didn't even do that on purpose! :P

I don't have great pictures of them because, when I finally found my camera after our move, the battery was dead... and then I couldn't find the charger. :P But I promise, they taste MUCH better than they look. Give 'em a try!

Greek Spinach & Feta Turkey Burgers
a Kitchen Prep original recipe, although the idea has been done by just about everyone. ;)

You'll Need:

1 lb ground turkey meat
1/2 an onion, diced small
2-3 cloves of garlic, grated with microplane or minced
1/2 bag fresh spinach leaves (you could replace with frozen if you prefer)
3 oz (half a small tub) feta cheese
1/4 cup breadcrumbs (we used Glutino Gluten Free Bread Crumbs)
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
Olive oil
Salt to taste

1. Preheat grill or skillet with 1 tablespoon olive oil to medium high heat. In a medium saute pan, add 1 tablespoon olive oil.

2. Add onion and cook until translucent and softened. Grate garlic into pan and allow to cook with onions until fragrant, 1-2 minutes). Add fresh spinach leaves and saute until wilted down, 2-3 minutes. Set aside and let cool slightly.

3. Meanwhile, in a medium bowl, combine ground turkey, feta cheese, bread crumbs, onion powder, garlic powder, and oregano. Add cooled spinach and onion mixture. Combine until all ingredients are well distributed throughout the meat, being careful not to overhandle (makes for tough burgers).

4. Form into patties. {I made 8 smallish ones.}

5. Place patties on grill or in cast iron skillet and cook until thoroughly cooked through, 4-6 minutes per side.

6. Serve on hamburger buns or pitas with yogurt sauce & assorted veggies, or eat them plain like my hubby. :)


Cucumber-Dill Yogurt Sauce

1/2 cup Plain Greek Yogurt
1/3 small cucumber, peeled & diced small
1/2 tsp dill weed
1/4 tsp garlic powder (or to taste)
Pinch of salt

In a small bowl, combine all ingredients. Serve with burgers or as a tip for pitas or veggies.