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:
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

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