Posted by: Karen (Betty Bear) | October 1, 2011

Another recipe – Chicken with Feta and Herbs

For Julie (or perhaps for Dan since Julie says she doesn’t cook) and anyone else who wants it. Kind of fussy to make, particularly if raw chicken icks you out, but really, really tasty.

Chicken stuffed with Feta and Fresh Herbs

I made this up so I don’t have a real recipe which means I don’t really measure. I’ll try.

Serves 2 (can be doubled easily but since doing the chicken is so fiddly and messy I wouldn’t do more than that)

2 chicken breasts (unless you have those massive, this chicken was on steroids breasts, then adjust accordingly)

3 oz. feta cheese, either crumbled or chopped up

2 garlic cloves, minced or pressed

2 T. olive oil

1 T. chopped fresh parsley

1 T. chopped fresh chives

ground pepper (I just go grind, grind, grind with the pepper grinder and think that it looks like enough. Maybe 1/4 to 1/2 tsp.?)

1 egg, beaten, in a bowl

1/2 cup or so of Panko bread crumbs (you can use other bread crumbs or just flour, but the Panko crumbs make the nicest crispy crust) in another bowl

Preheat oven to 350 degrees. Put the feta in a bowl. Saute the garlic in the olive oil for about a minute. Carefully, trying to leave a good bit of oil in the pan, scrape the garlic into the bowl with the feta. Smoosh it around with a fork. Add the herbs and pepper and smoosh around some more.

Take your chicken breast and a really sharp, thin knife. Holding the chicken in one hand, you are going to make a pocket in the breast with a very small opening. Find the part of the breast that was where it attached to the breast bone and cut in there. Holding the breast allows you to feel where the knife is and hopefully not cut thru the meat, even though I do this at least half the time. Here is a picture of what you are trying to do (please don’t laugh at my non-existent artistic abilities)

You are making a pocket in which to stuff the feta mixture without making too much of a hole for the feta mixture to fall out of. Once you have done that, then, using your hands, get the feta mixture in small amounts, maybe a tablespoon at a time, and smoosh it into the chicken bit by bit until both breasts are full of feta stuff. Go wash your hands and take a deep breath. Swash each breast in the egg and then roll it around in the panko bread crumbs. Brown in the oil in the pan that you saved. Put in oiled baking dish and bake for about half an hour to 40 minutes. Serve over rice. You can slice them and lay them out on the rice, especially if you have those big honking chicken breasts, or just serve whole.

Next recipe won’t have feta. I do cook without it. But it probably will have garlic. I rarely cook without that.

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Responses

  1. OHMYGAWD!!! This is too awesome for words! Lol, but of course I still have some….

    1. I LOVE your drawing, and wow, excellent artistic rendering. I could NOT have done this well.
    B) Your instructions are fabulous. You invented this? Super cool.

    Last: Dan adores using Panko, so we are ON it!
    Julie
    (thankyou thankyou thankyou)

    • Glad the drawing made sense. I was trying to explain what to do and wasn’t sure it was making any sense. I got all the way through making it this time and realized I had no Panko and was very sad. Still tasty though!


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