Difference between revisions of "Feta Chicken"

From Recidemia
Jump to: navigation, search
m (Text replace - "== Contributed by: ==" to "==References== <references/>")
m (Text replace - "* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "<ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref>")
Line 26: Line 26:
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
<ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref>
[[Category:North American cuisine]]
[[Category:North American cuisine]]

Revision as of 18:44, 11 April 2012


This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blanton Estate in Heath, Texas in 1992.


  • 4 boneless skinless chicken breasts pounded very thin
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 4 tablespoons sun dried tomatoes packed in oil cut julienne
  • 2 teaspoons fresh cilantro chopped
  • 1 tablespoon fresh chopped garlic
  • 1/4 cup fresh grated Parmesan cheese
  • 2 teaspoons toasted pine nuts


  1. Preheat oven to 350.
  2. Drizzle enough olive oil in the bottom of a casserole dish to lightly coat the bottom.
  3. Sprinkle in chopped fresh garlic.
  4. Divide feta cheese, pine nuts, tomatoes and cilantro amongst the 4 chicken breasts.
  5. Roll chicken up and place seam side down into prepared dish.
  6. After pan is full lightly pepper the tops.
  7. Drizzle on a bit of the oil from the sun dried tomato jar.
  8. Sprinkle with chopped garlic, parmesan cheese and pine nuts then bake for 45 minutes.