Feta Stuffed Chicken Breasts
Its graduation season and for me it starts with my daughters Senior Ball, known in my day as Senior Prom. The girls are scrambling to finalize their dresses, choose the perfect shoes, co-ordinate their pedicures and manicures, and of course figure out the make up. Wow! What an event. I am overwhelmed thinking about it and the days are numbered. Unlike other girls, my daughter and I started late. We only got her dress last week, shoes are on loan from me, earrings are chosen and I guess I am on make-up duty for a few of the girls. What can I say, I am a Chanel girl and like some women who collect shoes, I like to fill my vanity with fabulous quads. In the course of all the planning, I have two baseball games that afternoon, a pre-ball party for the parents to take photo’s and without even thinking I scheduled a USTA tennis match, smack in the middle of the afternoon. Needless to say, I was up at 2:00 am stressfully walking through my up coming Saturday, to discover something had to go. First, the tennis, I bowed out of it. The rest will all happen, I am just not quite sure how yet. Finally, once this weekend passes, it is off to Washington, DC where my oldest of 6, David, is graduating from American University. We are all flying there except for my second oldest son, Drew, who is performing in Los Angeles, where we will travel to see him on Wednesday and fly to the east coast on Thursday. Of course, to top it off we have 9 for dinner tonight. I am going for easy since there is no baseball game we can actually have dinner at a reasonable time.
Everyone loves chicken and if you eat it frequently as we do it becomes hard to think of new recipes. Recognizing I just posted a chicken dish I am doing it again. I can prep it this afternoon and slip it into the oven when we are ready to eat. I plan to serve it with rice, prepared in the rice cooker and a quick ‘garbage salad’, a crazy name I have given to the salads I throw together with is left over in my fridge. Bottom line, it is easy dinner with lots of flavor.
INGREDIENTS: Serves 4
- 4 boneless, skinless, chicken breasts
- 1 1/3 cup feta cheese
- 3 tsp olive oil
- 1/3 cup of chopped sweet onion
- approximately 4 medium to large sized fresh basil leaves sliced
PREPARATION:
Rinse the chicken breasts, lay them on a cutting board, cover them with plastic and pound them out so they are flat and approximately 1/2 inch thick all over.
In a bowl, mix together the feta cheese, chopped onion, 2 tsp of olive oil, chop in two good sized basil leaves and season with fresh ground pepper and salt (I use sea salt).
On the inside part of the chicken breast, spoon equal amounts of the feta mixture onto each one.
Roll each breast up, tucking it around itself and drizzle 1/4 tsp of olive oil on the top along with some sliced fresh basil, ground pepper and salt.
Place onto a greased, shallow baking dish and cook at 400 degrees for 30 minutes.
**NOTE: This is another dish where the chicken does not brown a lot. However, if you want to drizzle a little butter on top it would brown.
Enjoy!
