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hartfield1 on 11.7.2010
Add some kind of fat to the baking dish and increase the cooking time by 10 minutes. Check internal temperature to make sure the chicken is done.
Feta and Olive Stuffed Chicken Breasts
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Description
I made this one up one day because I liked the idea of Chicken Cordon Bleu but I hate swiss cheese and am not all about ham, either. So, call it a Greek answer to Cordon Bleu.
Ingredients
- 6 whole Boneless, Skinless Chicken Breasts
- 1 pinch Garlic Powder, Or To Taste
- 1 pinch Salt, Or To Taste
- 8 ounces, weight Crumbled Feta Cheese
- 8 ounces, weight Chopped Black Olives
- 1 whole Egg, Beaten
- ½ cups Plain Panko Bread Crumbs
Preparation
1. Preheat oven to 375 degrees F.
2. Wash chicken breasts and pat dry. Trim any gristle or fat.
3. Place the chicken breasts, one at a time, between two sheets of plastic wrap and seal edges of wrap together. Pound flat and thin using a meat tenderizer mallet. (This is the fun part. Really get your frustrations out on that chicken!)
4. Rub both sides of the chicken breasts with salt and garlic powder to taste.
5. Place a small mound of feta and chopped black olives in the center of each breast and roll up the edges until the filling is completely sealed in. Close the rolled breast with toothpicks to keep it all together.
6. Carefully brush the chicken breasts with the beaten egg, then dredge in the panko breading until completely coated.
7. Place breasts in a greased glass baking dish, making sure they do not touch.
8. Bake, uncovered, at 375 degrees for 30-40 minutes or until chicken is cooked through and bread crumbs are lightly browned.
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hartfield1 on 11.7.2010
This is a great basic recipe. I did add about 2 T of margine to the dish as it was starting to burn without it. I turned the breasts once during the cooking to brown evenly. We like the unique taste of salty olives and feta cheese.