Sunday, July 24, 2011
Chicken Stuffed with Tomato, Feta, Garlic & Basil
I made this one up. Sort of. Actually, someone made this similar dish for me when I had my baby Rachel 3 years ago. I tried many different ways to copy the recipe until I mastered it to my own taste. There is no link for this one--my very own creation. I know this will be a favorite as it only takes seconds to make!
4 boneless, skinless chicken breasts (the very best are Bell & Evan's at Highland Park Market or any Organic kind)
1 cup Grape tomatoes sliced in quarters and chopped
1 Tbsp. minced garlic from jar
1 cup crumbled feta cheese
3-4 Tbsp. freshly chopped Basil (or 1/2 Tbsp. dried)
3 Tbsp. EVOO
Salt and Pepper
Preheat oven to 350 degrees
1. Rinse Chicken and pat dry with paper towels.
2. Butterfly chicken, but not all the way through. Leave about 1 inch uncut. Here is a link if you don't know how: http://video.search.yahoo.com/video/play?p=how%20to%20butterfly%20chicken&tnr=21&vid=1022566991007&l=53&turl=http%3A%2F%2Fts4.mm.bing.net%2Fvideos%2Fthumbnail.aspx%3Fq%3D1022566991007%26id%3D9532049612b4cbf28f51b4f3bda2e100%26bid%3Dh5tD7QXkHvZvVg%26bn%3DThumb%26url%3Dhttp%253a%252f%252fwww.youtube.com%252fwatch%253fv%253dOt46Cueod4s&rurl=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DOt46Cueod4s&sigr=11aih6d2h&newfp=1&tit=Cooking+Tips+%3A+How+to+Butterfly+Chicken+Breast
3. Mix together in a medium bowl the tomato mixture: tomatoes, feta, basil, garlic, salt, pepper & olive oil. Add any more seasonings to your personal taste.
4. Stuff chicken breasts with about 2-3 Tbsp. of tomato mixture. Sprinkle each breast with paprika and either dried or fresh parsley. Place chicken in a 9x13 pan sprayed with cooking spray. Bake uncovered for about 35-40 min. or until digital thermometer reaches 165 degrees