We have chicken nearly every week, fixed numerous ways. I sometimes get so tired of it, but at less than two bucks a pound it is still one of the most economical proteins available and we usually buy the bulk pack with five or six breasts. On top of all that, I’ve been preparing dinner for two… that is a whole bunch of chicken to work through. Inspiration hit tonight! Watching Rachel Ray in between TV news and she’s doing up a stuffed chicken breast. Great idea! Naturally I went in a whole different flavor palette, but the results are worth writing down. My DH (dear huband) thinks it might be one of the best fixes ever! PS What DH brings home Spanish Jamón serrano as a wifey treat?
|Greek Stuffed Chicken Breasts|
Greek Stuffed Chicken Breasts
Prep time 15 Minutes
Cooking Time 25 Minutes
2 boneless, skinless chicken breasts
1/4 cup feta cheese
1/4 cup fresh flat leaf parsley, chopped
5 whole Kalamata olives, chopped
2 slices Spanish Jamón serrano
1 1/2 tablespoon butter
2 tablespoons olive oil
Coarse ground black pepper to taste
No additional salt
Preheat oven to 350 degrees
Butterfly chicken breasts and pound to even thickness
Chop parsley, olives and scallions
Divide butter 1/2 tablespoon in 4 pieces, balance for saute pan
Combine stuffing mixture in bowl: feta cheese crumbles, chopped scallions, olives and parsley in bowl. Add pinch of nutmeg, mix to blend.
Place 1 slice of Spanish Jamón serrano on length of each chicken breast. Divide stuffiing mixture on center of each breast, place 2 pieces of butter on each breast, add scant amount of course black pepper. Roll up breast starting with narrow end, hold together with tooth picks.
Brown chicken in 2 tablespoons olive oil and 1 1/2 tablespoon butter, turn to brown all sides. Remove from pan and place on oven proof dish. Finish cooking in 350 degree oven for 15 minutes.
Remove from oven, rest 3-5 minutes and serve.
Rice pilaf, your favorite potatos, greek salad. Mix it up!