I made this for dinner the other night.
Chicken Breast Stuffed With Feta Cheese and Sundried Tomato
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
toothpick (or Butcher String)
green onion, chopped (for garnish)
1.Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2.Put aside to cool.
3.In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
4.Toss until well mixed (this will be your "stuffing").
5.Lay a flattened piece of chicken breast on a cutting board or your counter.
Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
6.Secure it with a toothpick or butcher string.
7.Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
8.Preheat oven to 350°F.
9.Cook for about 35 minutes or until the internal temperature reaches 180°F.
I served it with Basamic Roasted Asparagus
Balsamic Roasted Asparagus Recipe
2 lbs thin asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter (I use Margarine)
2 teaspoons soy sauce
1 teaspoon balsamic vinegar
1.Preheat oven to 400.
2Arrange asparagus in single layer on baking sheet and coat with cooking spray.
2.Sprinkle with salt and pepper.
3.Bake for 12 minutes.
4.Melt butter in a small skillet over medium heat.
5.Cook for 3 minutes or until lightly browned.
6.Remove from heat, stir in soy sauce and vinegar.
7.Drizzle over asparagus, toss well to coat.
And white wine and lemon risotto
1 1/2 C arborio or other short grain rice
2 Tbsp olive oil
4 1/2 C chicken broth
1/2 C white wine
salt and pepper to taste
1.Bring chicken broth to a simmer in a medium saucepan. Turn heat to low and cover to keep warm.
2Heat olive oil in a large saucepan over medium heat. Add onion and a sprinkling of salt, and saute until translucent and just starting to take on color.
3.Add rice and saute until translucent, approximately 2 minutes.
4.Add a ladleful of broth to the rice and stir until absorbed.
3.Repeat until broth is gone. Over time, it will take longer and longer for the broth to be absorbed, and the rice will take on a creamy texture.
4.Add wine; stir until absorbed.
5.At this point the rice grains should be swollen to several times their original size and tender to the bite. If not, continue cooking with water until the rice is done.
6.Zest lemon; reserve for garnish.
7.Squeeze the juice from lemon. Add to the risotto and stir until absorbed.
8.Remove from heat.
9.Season with salt and pepper to taste. Stir in lemon zest and serve immediately.
There are some good recipes at www.weheartfood.com
it's an awesome recipe blog.