Friday, March 26, 2010

Chicken Stuffed with Feta

Do you ever have chicken breast in your fridge or freezer and aren't sure what to do with it? Have you over played the standard BBQ chicken, Italian chicken, and chicken with pasta recipes? If you answered yes, then this recipe is for you. This is a bikini friendly recipe, and your significant other would be none the wiser.
Dinner is served!

Chicken Stuffed with Feta
3 Gals and a Kitchen

4 skinless chicken breasts
4 TBSP extra virgin olive oil
2 cloves chopped garlic
1 TB lemon juice

1 TB dried basil
1 small chopped tomato
2 TBSP softened cream cheese
½ c crumbled feta cheese
2 slices bacon
1 c spinach
¼ c chopped sweet onion
4 slices prosciutto
Chopped black olives

Preheat oven to 350.
In a bowl mix together, extra virgin olive oil, garlic, lemon juice, basil, chopped tomato, salt, and pepper. In a small bowl mix together, feta and cream cheese. Meanwhile, cook bacon until cooked through, pat grease off with a paper towel. Use the same pan to sauté the sweet onion and spinach.
Lay chicken breast on a cutting board and make a 2 inch incision on the fatty portion of the chicken (you are trying to create a pocket for the stuffing). In the pocket of the chicken breast: Place a piece of bacon, add some of the onion/spinach mixture, and evenly distribute the cheese mixture between the two chicken breasts.
Wrap the chicken breasts with prosciutto and then pour the olive oil mixture on top of the chicken. Secure the chicken with toothpicks. Cook for 30-35 minutes. Before serving sprinkle chopped black olives on top.

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