We wanted to do something a little different from our standard grilled chicken breasts. So last night, we made chicken breasts stuffed with feta cheese and oregano. I was really hungry so no pictures this time…sorry 😦

Kevin prepped 2 boneless skinless chicken breasts by slicing them to create a pocket. Meanwhile, I crumbled the feta and mixed in 1/2 tsp. dried oregano. (You may be wondering why I would bother crumbling a block of feta cheese when it’s available in crumbled form. Did you know crumbled and shredded cheese contains cellulose? No, thank you! I’d rather crumble it myself and enjoy my cheese sans wood pulp.) To the feta and oregano mixture, we added garlic powder and a dash of dried thyme. Kevin proceeded to stuff the chicken with the feta and herbs since he already had “chicken hands”. Note: Secure chicken pockets with toothpicks.

We heated a non-stick skillet coated lightly with oil on medium heat. Next, we added the chicken presentation side down for 4-5 minutes. Note: Do not move the chicken. Let it go for the full 4-5 minutes to get a good sear on it. Turn the chicken and sear the other side for 4-5 minutes. Then cover and lower heat for 8-10 more minutes. When chicken is done (internal temp of 165-170), finish with a sprinkle of fresh lemon juice.

The chicken was juicy and had a wonderful flavor. Next time, I’d like to add spinach to the stuffing. How great would that taste?! Check back tomorrow to hear about the dessert we had.

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