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.
10 thoughts on “More Chicken Than You Can Shake A Stick At- Chicken Stuffed with Feta”
One of my favorite recipes growing up was stuffed chicken. It never looked as pretty as yours does, but it sure tasted good!
I don’t remember having stuffed but we had smothered chicken and you’re right, it tastes so good!
The chicken sounds tasty! I read in your earlier post and seeing the photos of your Farmers Market purchases I noticed the green tomatoes….what do you make with green tomatoes???
I’m glad you asked! I’ve had my eye on a recipe I found recently in Food & Wine magazine that pairs green tomatoes with pistachios (love those little guys). http://www.foodandwine.com/slideshows/2010-best-new-chefs-simplest-recipes/9
If that doesn’t work, just fried green tomatoes with cornmeal breading. Mmmm I love tomatoes!
Not sure if you have chicken breasts, thighs or whole ones but here’s some recipes we’ve really enjoyed:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=352335 (breasts – super tender!)
I will soon have all of those but right now, just breasts….that sounds odd. Anywho, I checked these out and they are all right up my food alley. Thanks!
I made this recipe once. I had a hard time with the cheese oozing out, but yours looks great.
I had difficulty flipping it in the pan but I scraped the crumbled parts that fell out onto the plate….that wasn’t photographed though. Still yummy!
So I just got done making this chicken and I am very pleased. I decided not to make the sauce and you’re right, it’s great without it. I ALSO needed an excuse to make some homemade pita bread, and since the cheese was indeed oozing out, I just cut it all up and wrapped a pita around it. No mess involved!
Great idea, Alessandra! I’m so happy you enjoyed it.