Green Tomato and Feta Stuffed Chicken
3-4 Chicken Breasts
1/3 cup crumbled feta cheese (I happened to have Sundried Tomato and Basil flavored)
1/4 cup parmesan cheese
1 medium green tomato
1 tbsp chopped garlic
Splash of olive oil
Preheat oven to 350F.
In a small bowl, combine the cheeses. Finely chop the green tomato. Saute with garlic and oil over medium heat until fragrant, heated through. Combine the hot tomatoes with the cheese, gently mix, let it sit.
With a sharp knife, slice a pocket in the chicken breasts. Fill each pocket with the tomato and cheese mixture, close pocket with a couple toothpicks. Cook chicken in pan, 2-3 minutes on each side until brown. Transfer to an oven pan, cook in oven until cooked through (about 10 minutes).
SERVE.
I served this with brown rice and butter, with half of a ripe red tomato sliced on the side.
My rice was a failure... I don't know what I'm doing wrong, but as closely as I follow the damn directions, the rice always comes out with way too much moisture, and it's practically like porridge. It might just be the rice I got? Or my pot? I don't know, but I've never had success with this brand/particular bag of rice. Mom's always comes out great, bah.
Damn, I've been on a roll since I got the use of a kitchen back. Oh yeah, btw. Moved out of Mom's house and back into an apartment. In fact, it's the same apartment building we left to move into Mom's. The unit across the hall from our old one.
1/3 cup crumbled feta cheese (I happened to have Sundried Tomato and Basil flavored)
1/4 cup parmesan cheese
1 medium green tomato
1 tbsp chopped garlic
Splash of olive oil
Preheat oven to 350F.
In a small bowl, combine the cheeses. Finely chop the green tomato. Saute with garlic and oil over medium heat until fragrant, heated through. Combine the hot tomatoes with the cheese, gently mix, let it sit.
With a sharp knife, slice a pocket in the chicken breasts. Fill each pocket with the tomato and cheese mixture, close pocket with a couple toothpicks. Cook chicken in pan, 2-3 minutes on each side until brown. Transfer to an oven pan, cook in oven until cooked through (about 10 minutes).
SERVE.
I served this with brown rice and butter, with half of a ripe red tomato sliced on the side.
My rice was a failure... I don't know what I'm doing wrong, but as closely as I follow the damn directions, the rice always comes out with way too much moisture, and it's practically like porridge. It might just be the rice I got? Or my pot? I don't know, but I've never had success with this brand/particular bag of rice. Mom's always comes out great, bah.
Damn, I've been on a roll since I got the use of a kitchen back. Oh yeah, btw. Moved out of Mom's house and back into an apartment. In fact, it's the same apartment building we left to move into Mom's. The unit across the hall from our old one.