Tuesday, April 20, 2010

Feta Stuffed Chicken



Feta Stuffed Chicken
3/4 cup feta cheese (about 3 ounces)
1 tsp. dried oregano
1 lb boneless, skinless chicken breasts
Salt and pepper


In a small bowl, combine feta and oregano. Make a pocket in the chicken: holding chicken flat with palm of one hand, make an incision in the thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture. Season chicken with salt and pepper. 
Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6-7 minutes per side. 
Cover skillet and continue cooking until chicken is opaque and cooked through. 


Couscous Salad
1 box couscous (parmesan is my favorite)
1 seedless cucumber, diced
1 pint cherry tomatoes, halved
Handful feta cheese


Prepare couscous to package directions. Mix with remaining ingredients. 


Chad's rating: 9/10
Amy's rating: 9/10
Recipe for  Feta Stuffed Chicken from my new favorite ipod App - Martha's Everyday Food. 

2 comments:

  1. Great recipe Amy! Quick, easy, and healthy. I like the parmesan couscous the best too - I just made it last night! Do you use Near East?

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  2. I could eat couscous every night! Yes, I use Near East. Is that what you use? It is so easy to make... I just LOVE it.

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