One take on Mediterranean chicken, these chicken breasts are stuffed with flavorful ingredients that make for a fun dinner.
This is one of those easy chicken breast recipes that turns into an impressive meal. Making the pocket in the breast is the trickiest part, but with a little practice it proves to be a simple step in the cooking process. Check the end of the article for tasty sides to complete the plates and be ready for dinner tonight.
Artichoke Stuffed Chicken Breasts (serves 2)
Ingredients:
- 1 T olive oil
- 2 chicken breasts
- 2 T feta cheese
- 1 Roma tomato, chopped
- 1/4 C canned, quartered artichoke hearts
- salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees.
- Mix all filling ingredients, including the cheese, tomato and artichoke hearts.
- Cut pockets into the chicken breasts. This is done by making a slit in one side of the breast. Avoid cutting through the other sides or poking through the back of the pocket.
- Salt and pepper the chicken breasts, inside and out.
- Stuff the pockets with the filling.
- Heat a skillet with the olive oil to medium high heat.
- Sear the chicken breasts on both sides until browned. Turn them carefully to avoid losing the filling.
- Move the chicken to an ucovered baking dish and finish them in the oven. They should bake for 20-30 minutes or until a meat thermometer inserted into the center registers 160 degrees.
Hints and Tips
- During the summer it is tempting to grill meat dishes. Because of the fragility of the filing, plan to bake stuffed chicken breasts. While turning the chicken pieces over on a grill, the filling could fall out. The edges may also become burnt over the high heat of a grill.
- Use a small, sharp serrated knife to cut the pockets into the chicken breasts. Hold the chicken on its side on a cutting board with one hand. With the other hand, stab the knife into the chicken breast and then gently saw across until the pocket is cut.
- Have the filling prepared and close to the place where the chicken is cut open before beginning to make the pockets.
Ideas for Sides
Serve these stuffed chicken breasts with any of the following sides. They will each complement this meal nicely.
- Pasta Tossed with Olive Oil and Basil - Any shape of pasta will do. Cook it when the chicken is almost done and toss in the oil while it is hot.
- Green Salad with a Vinaigrette Dressing - Italian would be good, but a raspberry or plum vinaigrette would also be a bright and tasty dressing for this meal.
- Mediterranean Cucumber Salad - Follow the link for a quick salad recipe.
- Wedges of Melon - Watermelon, cantaloupe, honeydew or a combination would be fine.
- Artisan Bread Slices with Garlic Butter - Even a loaf of French bread would be great with this chicken.
Copyright Mary Hudlemeyer. Contact the author to obtain permission for republication.
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