Monday, January 10, 2011

What's Cookin'?

Feta and Sundried Tomato-stuffed Chicken Breast... mmmm....
Best thing about this was I could just throw it together without a recipe. Muy bueno. 


Must-haves:
  • skinless, boneless chicken breasts
  • feta cheese
  • sundried tomatoes
  • garlic
  • sturdy frying pan
Can-haves:
  • whatever herbs tickle your fancy
  • spinach


Yeah, I cheated and used tomato and basil feta-- I feel so semi-homemade right now, and that is NOT a good thing. She's creepy. 




My happy little pile of garlic back there is about to make everything better... and pungent. 







Can't survive without a kitchen scale-- invest in one if you haven't already... less than $20 but pretty much priceless!





The completed filling. All I need's a bird to stuff this in!




Poor chicken breast was pounded to a pulp by a frying pan (and I may or may not have cracked the pan handle in the process)-- I was getting out frustration toward Mother Nature for screwing us out of a snow day tomorrow. She's such a tease. 




Give the chickies a good sear then pop them in the oven for about 20 minutes on 375ºF.






Couldn't get as yummy a photo as I would have liked, but these turned out prrretty awesome if I do say so myself. 





Feta and sundried tomato-stuffed chicken breast - ☆☆☆½
♡ Lean protein is always a plus
♡ Feta is a magical cheese that's only 70-90 cals per ounce (even less for reduced fat versions!)
♡ Super quick meal
♡ Easy way to spice up boneless chicken breasts
♡ Leftovers are easy to reheat
♡ The dog will hang with you in the kitchen ever-so-hopeful for scraps (my favorite part!)

You can Google this dish and find scads of recipes, but I think it's a great one to experiment with. Let me know if this makes its way into your dinner rotation-- bon appétit! 


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