CHICKEN STUFFED WITH FETA, BASIL, PINENUTS & CAPSICUM
I made this last night to celebrate my wedding anniversary and it was delicious. I know there are lots of recipes for stuffed chicken out there, but this is my own take, and includes a wine reduction sauce. I served it with fresh asparagus and crispy roasted potato. I grilled my own capsicum, but bottled grilled capsicum would work equally well. The cheese amounts are approximate - add or reduce to your own taste. Goats cheese would also work, or ricotta. for the reduction sauce, fresh garlic would also work, and chives could be substituted for the spring onions.
Provided by amanda l b
Categories Chicken Breast
Time 45m
Yield 2 dinners, 2 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to about 200°C.
- Toast the pine nuts until golden. Set aside to cool. (Note: I often do this in the microwave - spray some oil over the pine nuts and cook for about 2 minutes on high, checking them after 1 minute).
- Between two pieces of cling film, pound the chicken fillets until a few mm thick all over.
- Lay the capsicum strips the length of chicken, then place the feta, basil leaves, parmesan and pine nuts in the centre of the fillet.
- Carefully roll the fillets and secure at the end with a toothpick. Secure the side with toothpicks to ensure the filling doesn't drop put.
- Add the flour to a small plastic or ziplock bag. One at a time, place the secured chicken fillets inside the bay, and gently shake to coat the fillets with the flour.
- Break the egg into a shallow bowl, and whisk so the white and yolk are combined. Gently coat the floured fillets in the egg mixture.
- Place the panko or breadcrumbs in a bowl and roll the fillets in the panko until completely covered.
- In a heavy based saucepan, add the oil and heat to medium-hot temperature.
- Add the chicken bundles and cook all sides until golden brown, being careful not to burn the panko. Retain the chicken juices and brown bits in the pan for use with the sauce.
- Transfer the fillets to an oiled oven tray and bake for about 20 minutes.
- While the chicken is baking, place the saucepan back on the heat, and add the wine, cook until boiling. Add the stock and garlic granules, reduce heat and simmer uncovered for at least 15 minutes. If the sauce needs thickening, combine the cornflour and water in a small cup, mix well and then add to the sauce mixture.
- Once the chicken is cooked, place on serving plates and pour the sauce over the chicken, Garnish with spring onion or chives.
Nutrition Facts : Calories 688.2, Fat 24, SaturatedFat 7.7, Cholesterol 135.9, Sodium 987.8, Carbohydrate 71.9, Fiber 4.9, Sugar 8.8, Protein 24.4
FETA-STUFFED CHICKEN
When my husband and I were first married, I only knew how to make a few meals that we'd rotate throughout the week. After some experimenting, I created this mouthwatering stuffed chicken recipe that's still a favorite today.-Lisa Herbert, Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.
Nutrition Facts : Calories 369 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 733mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
FETA-STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with feta cheese. Great for entertaining.
Provided by TruBlue
Categories Stuffed Chicken Breasts
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
- Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
- Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
- Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
- Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 3.9 g, Cholesterol 123.3 mg, Fat 12.3 g, Fiber 0.2 g, Protein 44.1 g, SaturatedFat 5.4 g, Sodium 474.3 mg, Sugar 1.4 g
SPINACH & FETA STUFFED CHICKEN
This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
- Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.
Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium
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FETA-STUFFED CHICKEN - EATINGWELL
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- In a small bowl combine feta cheese and cream cheese; set aside. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper and salt.
- In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Remove chicken from skillet. Cover and keep warm.
- Carefully add chicken broth to skillet. Bring to boiling; add half of the spinach. Cover and cook about 3 minutes or just until spinach is wilted. Remove spinach from skillet, reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice.
- To serve, divide spinach mixture among 4 dinner plates. Top with chicken breasts. If desired, garnish with lemon slices.
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