From The Kitchen Of Rachelle Underwood



Friday, March 26, 2010

Feta Stuffed Chicken

This recipe will make you feel like a chef after preparing it. The flavors go very well together, and instead of having a boring chicken breast, you can have something packed with flavor. To make the filling even healthier, you can use reduced fat feta cheese and fat free cream cheese, but I like to use the Nuefatchel cream cheese, and regular feta. If you are not a feta fan, substitute mozzarella cheese, it will taste just as good. Also, if you don't have balsamic dressing on hand, make your own using equal parts of balsamic vinegar to olive oil, and plenty of salt and pepper.
Feta Stuffed Chicken

4 chicken breasts
3/4 c. balsamic vinaigrette
1/4 - 1/2 c. feta cheese (use as much as need to stuff the breasts, since breasts vary.)
1/2 tsp. dried basil or 2 tsp fresh basil
2 tbs. cream cheese, softened
1/4 tsp. pepper
olive oil (1-2 tbs.)
toothpicks
1 tbs. chopped sun dried tomatoes (optional)

In a plastic bag put chicken and vinegarette, and let marinade for at least 2 hours. In a samll bowl, combine feta, cream cheese, basil, sun dried tomato (optional) and pepper, set aside. Remove chicken from marinade, take a knife and half the chicken breast to create a pocket, but do not slice all the way through. Stuff the pocket with the feta mixture and secure it with a toothpick. Repeat process for all the chicken breasts. In a large saucepan, prehat olive oil to medium/medium high heat. Let pan get really hot before adding the chicken breast. Brown chicken on both sides, turning the heat down after browning so that the chicken can cook through. Chicken is done when no longer pink inside.

1 comment:

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