This recipe was inspired by my dear friend Anna W., who got the recipe from a friend of hers. As much as I wish to claim this brilliance as mine, credit must be given where credit is due!
Needless to say, it is just as good or even better than it looks and sounds.
– 2 chicken breasts
– About 3/4 cup crumbled feta cheese
– The same of a seeded and diced tomato
– A handful of fresh basil, chopped
– 1 tablespoon olive oil
Preheat oven to 375*.
Mix together the feta, tomatoes, basil, and olive oil in a small bowl.
Lay out the chicken breast on a cutting board, and beat it with a tenderizer or (as in my case), a rolling pin with a layer of wax paper to manage the splatterings till flattened. Try and make sure you don’t beat any holes into the breasts; you want the filling to be able to stay inside. I like smaller portions, so I sliced each chicken breast down the middle (after being flattened).
Place a handful of the feta mixture on one side of each chicken breast, and fold the other side over. Repeat with all chicken.
Grease an edged baking pan (I used a 9×9 glass one with a 2-inch edge) with olive oil, then place stuffed chicken breasts in it, spaced evenly. Put a dab of butter on the top of each, and sprinkle with some freshly ground pepper.
Bake for at least 30 minutes; use a meat thermometer to make sure that the chicken is done.
Serve with a side of veggies and quinoa or brown rice, and enjoy!