Beach Watchers Cookbook

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Chicken with Feta

Serves 4

chicken breasts

feta cheese
1 tsp dried oregano

coarse salt
ground pepper
Start with 4 boneless, skinless chicken breast halves, (6 to 8 ounces each). (Frozen breasts work just fine )

In a small bowl, combine 3/4 cup crumbled feta cheese, (about 3 ounces), and oregano.

Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact.

Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.

2 Tbl olive oilHeat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.

Cover skillet, and continue cooking about 5 minutes more (until chicken is opaque throughout; an instant-read thermometer inserted into thickest part should register 160 degrees)

Remove chicken to a platter, and keep warm.

1/2 chicken broth
juice of 1/2 lemon
To the skillet, add chicken stock (homemade or low-sodium chicken stock), and cook, stirring up brown bits with a wooden spoon until reduced slightly.

Add lemon juice . Reduce the heat to low and stir until sauce is slightly thickened.

Serve chicken drizzled with sauce.

See the original recipe at Martha Stewart Online, I find that frozen chicken breasts work just fine, and I've reduced the amount of butter and it is still rich.

Terri Purcell


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County