This is a constant favorite and go-to recipe for me. It’s easy, light and many sides compliment it. In the summer, I like to serve a cold orzo salad and “cheese toasts” (pita bread sprinkled with Parmesan cheese and broiled till brown and bubbly). In cooler weather, warm pasta sprinkled with Parmesan cheese and a green salad work as sides.
Chicken Breasts Stuffed with Feta Cheese
2 small boneless chicken breasts, pounded to about 1/2″ thickness
3 T crumbled feta cheese (more if you like) – I sometimes use the pre-crumbled
Mediterranean Herb feta cheese
2 t fresh lemon juice
freshly ground pepper to taste
3 T flour for dredging – I sometimes omit this
olive oil cooking spray
Preheat oven to 400 degrees F.
Place the chicken on a work surface with the wide side toward you. Sprinkle with half of the feta cheese and half of the lemon juice. Season with pepper.
Starting at the bottom wide edge, roll the chicken breast into a tight cylinder. Pin it closed with toothpicks. Repeat with second breast.
Dredge each rolled chicken breast in the flour, shaking off the excess. Lightly coat at nonstick skillet that has an oven proof handle with cooking spray. Place over medium-high heat and add the chicken breasts. Sauté until the chicken is lightly browned on all sides, about 5 minutes. (Be sure to use a nonstick utensil when turning the chicken so as. It to mar the surface of the pan.)
Place the skillet with the chicken breasts in the oven and bake until cooked through, 15-20 minutes.
Transfer the chicken to a cutting board and remove the toothpicks.
Slice each breast crosswise into 1/2″ slices. Serve at once.