5/26/11

Cream Cheese and Feta Stuffed Chicken Breasts with Red Pepper and Broccoli

Years ago we would sit down to dinner and after a few bites my husband would exclaim, "You've got to make this again!" and invariably I'd have to mumble; "Um, I don't think I can.  I made it up."   He and the kids started to ask instead, "Did you write this one down?"

I've learned a tiny bit since then... not much, I admit, but I sometimes remember to grab the camera and take pictures along the way. Tonight, I'm glad I did. I have a delicious stuffed chicken recipe I made up using 'whatever' was on hand in the refrigerator and I just had a feeling it was going to be good so I grabbed my camera and remembered to wipe my hands clean and take a few shots along the way.

Remember; play with your food!  Add or delete what you have on hand or what you do or don't like.  Play with the amounts a little bit too.  A touch more of this, a little less of that.  Don't go crazy of course or you'll ruin the dish, but if you like more feta and less garlic, feel free to improvise.



Cream Cheese and Feta Stuffed Chicken Breasts
with Red Pepper and Broccoli


3-4 boneless, skinless chicken breasts  (will make 6-8 servings)
1 - 8 oz. package cream cheese (softened in the microwave)
2 T red pepper, diced
1/3 c broccoli, chopped (fresh! Not frozen)
1 t minced garlic
2 T crumbled, cooked bacon
2 oz. feta, crumbled
2 green onions, chopped with the green
1/2 c flour mixed with 1 t dry Italian Seasoning
1/2 c panko style bread crumbs (seasoned or plain)
salt and pepper

Slice the chicken breasts in half lengthwise so they are thinner.  Then pound them thin between layers of plastic or wax paper. 

Mix the garlic, red pepper, broccoli, bacon crumbles, feta and green onions with the cream cheese in a bowl.  Spoon about 2 T of the mixture onto each chicken breast.  Roll up and secure with 2-3 toothpicks.  Mix the bread crumbs and flour together and dredge each rolled up breast into the flour/crumbs.  Place on a well oiled baking sheet.  I used about 1/4 c olive oil on a large sheet.  Bake at 375 degrees for approximately 1 hour.  Turn over the last 15 minutes or drizzle the tops with oil so they are golden all over and dry flour/bread crumb mixture is left showing. Serve from the oven.


 Slice the chicken breasts in half lengthwise so they are are half as thin

Pound between plastic or wax paper to make thinner

 Add delicious veggies!  Here are 2 green onions

Feta cheese adds to the flavor but you can leave out if you don't have it
  

Garlic, broccoli and red pepper... yum!


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