Let’s go back a month when I was in a chicken rut. With lots of chicken in the freezer, due in large part to budget issues, and a complete lack of excitement about another poultry meal, I came across a Lee Durels recipe (from Martha Stewart’s site) for a curry sauce to smother on top of my boneless, skinless chicken breasts.
Not one for a sweet sauce, I thought I’d dislike dinner but I was wrong and it was amazing. They were moist, with subtle hints of spice among the honey/curry sauce and Greg commented that I should make it more often. Did I mention that there are only 4 ingredients beyond the poultry? Check out that link for the recipe.
With all of the fresh produce this summer season, it’s been much easier to find side dishes and salads, often resulting in meatless meals. I love taking advantage of all the fruits and veggies summer has to offer and we don’t mind having days sans meat.
But I am again with a plethora of chicken and seeking inexpensive ideas (hopefully with ingredients that I already have) to exhaust the excess. Any suggestions?
One recipe took hold of my attention, chicken stuffed with feta and oregano, because of the ease and the fact that I did indeed have all of the ingredients. Not only that but Martha Stewart has not steered me wrong thus far and Mediterranean flair never fails to catch my eye or mouth rather. Feta, dried oregano, lemon and only a few more ingredients cooked in a skillet makes for an easy stuffed chicken.
I know that stuffed might seem intimidating but it’s easy and maybe it doesn’t sound intimidating and I’m an idiot. The latter could be the case. Basically, the chicken breast is cut to make a pocket and filled with the goods. You can eliminate the sauce to drizzle over the top (the stock, lemon juice and butter portion) if you wish-it’s still great without. If you find yourself in a budget and/or chicken rut, give one of these recipes a go. No disappointment, promised. Prom-ised.
Chicken Stuffed with Feta from Martha Stewart
¾ cup feta cheese, crumbled
1 tsp dried oregano
4 boneless, skinless chicken breasts (about 6 ounces)
coarse salt/freshly ground pepper
2 tbsp olive oil
½ cup chicken stock (low sodium is recommended)
juice from half of a lemon
2 tbsp unsalted butter
In a bowl, toss feta and oregano together and set aside. Make a pocket on one side of the chicken breast, keeping the other side intact. Stuff with the feta mixture, dividing evenly and season each side of the chicken with salt and pepper.
In a skillet, heat the oil over medium-high heat and add the chicken. Cook until browned on both sides, about 6 to 7 minutes each side. Cover the skillet and cook until chicken reads 160 degrees or is opaque throughout, about 5 minutes more. Remove to a platter and keep warm.
You can skip the sauce portion of the recipe if you wish-the chicken is delectable without it. If not, add the stock to the skillet and cook, gathering brown bits, until slightly reduced. Then, add the butter and lemon juice. Reduce the heat to low and swirl the butter until melted and sauce is thickened. Drizzle over the chicken and serve.