Wednesday, May 4, 2011
Help Me Name This Stuffed Chicken
I've tried BLT Stuffed Chicken, but it's Spinach, not Lettuce, and then you miss out on the Feta. BSTF is way too confusing. Listing all the ingredients that are stuffed in it is really too long, and too much information for me. I'm at a loss for a name. Do you have a name that will fit this dish? Please help me out! This was super yummy, and it deserves a name!
4 large, fresh boneless skinless chicken breasts
1/2 cup feta cheese
1/3 cup spinach leaves, cut into thin strips
1/4 cup tomato, diced very small
3-4 strips bacon, cooked and crumbled
16 tooth picks
salt and pepper
4 Tbs extra virgin olive oil, plus more for pan
3 cloves garlic, finely minced
1 Tbs freshly squeezed lemon juice
1 tsp dried oregano
Combine feta, spinach, tomatoes, and bacon in a small bowl. Lay 16 tooth picks out on a plate so you can access them without contaminating anything (You will need them to secure the chicken breasts). Trim any excess fat off of the chicken breasts. Using a sharp knife, make a cut through the side of the chicken breast, slicing along the entire length of the chicken to make a pocket. Repeat with remaining chicken breasts. There are no pictures of this step because I am a germophobe--especially when dealing with raw chicken!
Preheat oven to 350*F. Have a plate ready to place chicken on after stuffed.
Stuff the first chicken breast with approximately 1/4 of the filling. Make sure it is evenly distributed. Secure the chicken breast around the filling with 4 tooth picks. Stuff remaining chicken breasts.
Heat about 1 Tbs olive oil in a large oven-proof skillet over med-high heat. When hot, add stuffed chicken, and brown on each sides, 3-4 minutes each. While chicken is browning, combing oil, garlic, lemon juice, and oregano in a small bowl. Spoon over each of the chicken breasts when brown, and place in preheated oven. Bake for 30 minutes, or until internal temperature reads 170* and juices run clear.
Let rest 5 minutes, then slice into one-inch slices and serve.
Yield: 4-8 servings (I made 3 chicken breasts for my family of four and had almost an entire breast leftover. Depending on your family, or whoever is eating this, you could have a varied serving size)