There is something about Mediterranean cuisine that makes me thing of spring. Basil, sun-dried tomatoes, and feta cheese all accent the warm weather of spring perfectly. With that in mind, I divulge my stuffed chicken recipe.
Ingredients
1.5 lbs boneless skinless chicken breasts
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1 tsp olive oil
Stuffing
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2 tsp basil
3 cloves garlic
2 oz. feta cheese
2 tbsp sun-dried tomatoes (I strongly recommend California Sun Dry brand.)
Chicken Seasoning
2 tsp paprika
2 tsp rosemary
2 tsp garlic powder
salt and pepper to taste
Process
Preheat oven to 400 degrees. Butterfly the chicken breasts.
Combine the ingredients for the stuffing in a medium mixing bowl. Take two tablespoons of the oil from the sun-dried tomatoes and mix it in with the stuffing. In a separate bowl, combine ingredients for the chicken seasoning.
Stuff the cheese mixture into the middle of the chicken and close, applying toothpicks to secure the two sides.
Spread seasoning onto the chicken.
Spread the olive oil to the bottom of a baking dish until evenly coated, add more oil if necessary. Place the chicken in the dish and cook in the oven for 40-45 minutes and serve on top of a bed of mashed potatoes, or whatever side dish you prefer.
Taste Test
The seasoning on the chicken is the first flavor to hit the palate. The rosemary is the most apparent flavor; however it is not overpowering, allowing for hints of paprika and garlic to come through.
The stuffing is absolutely delicious. Accented well by the basil and garlic, the sun-dried tomatoes really stand out, forcing the typically strong flavor of the feta to take a back seat – or at least sit in the passenger seat – while still offering great texture to the meal.
Leftover Quality
Most chicken dishes lose a bit of moisture sitting in the fridge overnight, and this dish was no exception. However, there is still a ton of flavor to compensate allowing for a fantastic lunch.
Overall Grade
Being that this is one of my go-to recipes, I think it’s great. Therefore, I give it an A.