I have a real beef with most chicken sold in the USA. Who decided that all chicken breasts should be skinless? And why can’t we buy a leg and thigh joint in one piece? The quality of your ingredients matter. Try and buy free-range or organic chicken. Bigger is definitely not better! This recipe can be made with a skinless chicken breast but the meat will be moister and the flavor better if the skin is on it. This may mean you have to buy the whole breast and bone it yourself. Use a sharp knife and scrape the meat away from the bone.
2whole boneless chicken breastscut in half
2cupsfresh breadcrumbs made from a crusty white bread
¼cupchopped spring onions
1jar of feta in oil (275 grams)or 1 cup cheese
Salt and pepperto taste
Preheat the oven to 350°F and lightly oil a medium-size baking dish.
Cut a deep pocket in the side of each breast half, being careful not to cut through to the other side.
Drain the feta and reserve the oil. Crumble the feta into a bowl and add the breadcrumbs, spring onion, and the grated zest and juice of one lemon. Add about 2 to 3 tablespoons of the reserved oil and herbs to the breadcrumb mixture. Mix it all together. If it seems dry add a little more oil.
Firmly press the stuffing into the pockets of the chicken breast halves. Arrange the stuffed breasts, skin sides up, in the baking dish (If you have extra stuffing, place it under the chicken). Mix together the grated juice and zest from the remaining 3 chickens with ¼ cup of the herbed oi from the cheese. Brush 1/3 of this over the chicken breasts.
Bake for 45 minutes or until browned and cooked through, basting the chicken twice more with the remaining oil during the cooking process.
TIP:If you can’t find the feta in oil, make a mixture of ½ cup good olive oil and 1 tablespoon each of dried herbs (oregano, basil and thyme). Give the cheese a good toss in the oil and proceed with the recipe
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com