Sunday, July 09, 2006

RECIPE: Chicken Stuffed with Feta and Corn

Chicken Stuffed with Feta

Chicken Stuffed with Feta and Corn

4 Chicken Breasts
1/2 cup Pine Nuts
1/2 teaspoon coriander, ground
1 cup corn
1 cup feta, crumbled
1/2 cup parsley
salt and pepper
vegetable oil

Preheat oven to 375.

Chicken Breast Chicken Breast Pounded

To pound the Chicken Breasts, rinse the chicken breast in water so that it is moist. Place the breast between two pieces of plastic wrap. Then pound until it is fairly thin. The water really helps to prevent that the chicken gets torn when pounding it flat.

Feta Crumbled Feta Corn Mixture

Chop pine nuts into fine to medium pieces. Chop the parsley finely. In a bowl, combine Pine Nuts, Coriander, Corn, Feta and Parsley.

Chicken Breast with Stuffing Chicken Breast Stuffed Prepped

Put a large spoonful of the stuffing over the breast and roll up. Stick toothpicks into the chicken to make sure the chicken stays tight and the stuffing does not spill out. Brush the breasts with a little bit of vegetable oil and then sprinkle on salt and pepper. Bake for about 45 minutes and then let rest. Remove the chicken rolls to a cutting board, remove the toothpicks and then slice on an angle and move to a platter. Serve at room temperature or warm.

Stuffed Chicken Slices Chicken with Feta Sliced

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archana said...

I loved your photos,nice blog

Kevin said...


Judith said...

Hi - I've just found you blog - and this is a lovely recipe which I will definately try. Thanks.

Gabriella True said...

Thanks everyone one! ooh. new bloggers to me commenting. I always love that.

Hi Kevin!