RCI-MT.004.0382.001
Feta Chicken
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.
Prep35 min
Cook0 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- boneless skinless chicken breasts pounded very thin4 unit
- 1/2 cup
- 1/4 cup
- sun dried tomatoes packed in oil cut julienne4 tablespoons
- 2 teaspoons
- 1 tablespoon
- 1/4 cup
- 2 teaspoons
Method
1
Pat the pounded chicken breasts dry with paper towels and season both sides lightly with salt and pepper.
2
Combine the crumbled feta cheese, toasted pine nuts, sun-dried tomatoes, fresh cilantro, and garlic in a small bowl, mixing until evenly distributed.
3
Place approximately 2 tablespoons of the feta mixture in the center of each chicken breast, then fold the sides inward to create a pocket and secure with toothpicks if needed.
4
Sprinkle the grated Parmesan cheese on a flat plate, then dredge the outside of each filled chicken breast to coat both sides lightly.
5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
6
Place the stuffed chicken breasts in the hot skillet and cook for 8–10 minutes, turning once halfway through, until golden brown on both sides and the internal temperature reaches 165°F.
9 minutes
7
Transfer the cooked chicken to a serving plate and garnish with the remaining toasted pine nuts.
8
Let rest for 2–3 minutes before serving to allow the filling to set and the juices to redistribute.