Basil Feta Stuffed Chicken Breast Recipes

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

BACON-FETA STUFFED CHICKEN

Steps:

• Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil., Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, until a thermometer reads 165°, and the tomato mixture is thickened, 5 minutes longer. Discard toothpicks.

COOKING LIGHT'S FETA-STUFFED CHICKEN

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a meat mallet or tolling pin.
• Dredge chicken in breadcrumbs.
• Spoon 1 Tbs cheese onto each piece of chicken; fold chicken in half Place folded breast halves in a 8" square baking dish coated with cooking spray.
• Drizzle melted margarine over chicken.
• Bake, uncovered at 400F for 25 minutes or until chicken is done.
• Combine spinach and basil in a bowl, drizzle with vinegar and oil.
• Sprinkle pepper over salad; toss well.
• Serve chicken over salad.

BACON AND FETA STUFFED CHICKEN BREAST

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
• Mix bacon and feta together in small bowl.
• Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
• Place chicken in slow cooker, then add tomatoes and basil.
• Cook on High until chicken is no longer pink in the middle, about three hours.

FETA-BASIL STUFFED CHICKEN BREASTS

Steps:

• 1. Spray cold grill rack with nonstick spray. In food processor bowl place basil leaves. Cover and process until chopped. Add feta cheese, KELLOGG'S CORN FLAKE crumbs, Parmesan cheese and garlic. Cover and process until combined.2. Use your fingers to gently loosen skin from chicken breast pieces, keeping the skin attached to meat around edges as much as possible. Stuff cheese mixture between chicken skin and meat. Secure edges of skin to chicken with toothpicks, if necessary. Generously sprinkle with pepper.3. Prepare grill for indirect cooking. Place chicken, bone side down, on grill rack. Cover and grill indirectly over medium heat about 50 minutes or until no longer pink. Remove toothpicks, if used.

WHIPPED FETA DIP WITH FRESH MINT AND BASIL

Steps:

• Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.

BASIL & FETA STUFFED CHICKEN BREAST

Steps:

• In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
• Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
• Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
• Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
• Remove chicken and keep warm.
• In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
• To serve, divide the spinach among 4 plates and add chicken breasts to top,
• Add a bit of zest with fresh lemon juice on top of plates.