Sunday, November 15, 2009

Feta-Stuffed Chicken & Peppery Cheddar Bread

I was catching up on one of my favorite blogs, Taste and Tell and came across some recipes that I tried this weekend: First up, feta stuffed chicken breasts (http://www.tasteandtellblog.com/2009/11/feta-stuffed-chicken-breasts.html#links)

I followed the recipe and honestly thought the stuffing was a little bit too peppery, so if you make this dish I advise you to not put as much as the recipe calls for! This wasn't my favorite dish, but that's probably because i'm not a huge fan of Feta, what can I say I'm a mozzarella girl all the way.

Feta-Stuffed Chicken Breasts
adapted from Family Circle Quick & Easy Cooking
from tasteandtellblog.com

1 tablespoon snipped dried tomatoes (not oil-packed)
boiling water
4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
1/4 cup crumbled feta cheese
2 tablespoons softened cream cheese
1/2 teaspoon dried basil, crushed
1/2 teaspoon ground black pepper
1 teaspoon olive oil

Preheat oven to 350F.

Place tomatoes in a small bowl. Cover with boiling water. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side; set aside.

In a small bowl, combine feta, cream cheese, basil, and tomatoes. Spoon about 1 rounded tablespoon into each chicken pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with salt and pepper.

In a large oven-proof skillet, heat oil over medium-high heat. Add chicken, cook until browned, flip over, and cook on second side until browned. Move skillet to the preheated oven and bake until chicken is no longer pink and registers 170F on an instant read thermometer, about 25 minutes.


The prepared Chicken


While Sauteing


I forgot to take a final picture...sorry, I was hungry!

To go along with the chicken, I also baked up some peppery cheddar bread, also from tasteandtell.com

The bread had a nice sweetness to it, but I would have preferred a little more kick. Next time, I'll try it with some green peppers.

Peppery Cheese Bread
from Better Homes & Gardens Treasured Recipes

Makes 1 loaf

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 to 2 teaspoons cracked black pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 beaten eggs
1 8-ounce carton plain low-fat yogurt
1/2 cup cooking oil
1/4 cup milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese (4 ounces)
1/4 cup thinly sliced green onions

Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, combine flour, sugar, pepper, baking powder, salt, and baking soda. Make a well in the center of the flour mixture; set aside.

In a medium bowl combine eggs, yogurt, oil, milk and mustard. Add egg mixture to flour mixture; add cheese and green onions. Stir just until moistened (batter should be lumpy). Spread batter into prepared pan.

Bake in a 350F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool for 1 hour on wire rack. Serve warm. Wrap any leftovers and store in refrigerator for up to 3 days.




The third thing that I made from taste and tell was my favorite, more on that later!

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