Thursday, November 24, 2011

Feta Filled Chicken


Yield: Serves 2
  • 2 chicken breasts
  • ¼ cup crumbled feta cheese
  • ½ teaspoon dry basil
  • ¼ teaspoon thyme

  1. Mix feta and basil
  2. Open a pouch in the chicken, starting from the thickest part, pivoting the knife carefully, without making any holes. Close with toothpicks (I cut them in half and used both parts, 2 for each chicken)
  3. Season chicken with salt, pepper and thyme
  4. Heat a slightly oiled skillet in medium-low heat and add chicken. Cook for 7-9 minutes in both sides, covered, until done. Remove toothpicks and serve

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